Have fully 4 quarts of water boiling rapidly in the kettle. Add the rice, and a half-teaspoon of salt, and cover until it boils again, then uncover, or it will boil over. Keep the water at a galloping boil. In 10 minutes begin to test, lifting out a few grains with a fork, and rubbing them between the thumb and finger. When tender to the center, which will take about 20 min- utes, the rice is done. Turn it into a colander, cover it with a cloth, and let it steam in the oven for 5 or 10 minutes. RIZOTTO Rice, 1 cup. Butter, 1% tablespoons, Salt, 1 tablespoon. Stewed tomatoes, 1 cup. Chopped onion, 1, small. Grated Parmesan cheese. Carefully pick and wash the rice, and put it into a sauce- pan of boiling water, add the salt, and boil until tender. 100 AROUND-THE-WORLD COOK BOOK KICE Drain, and cover, and set at the side of the fire to steam for 5 minutes. Put the butter and chopped onion into a saucepan and cook slowly until well browned. Add the stewed tomatoes, season to taste, and simmer for half an hour. Then take it from the fire, pour it over the rice, sprinkle over thickly with grated Parmesan cheese, and send to the table. MEXICAN RICE Boiled rice, 2 cups, Lard, 1 tablespoon, Onion, minced, 1, Green pepper, minced, 1, Tomato, chopped fine, 1. Put the rice with the lard in a deep frying-pan, and let it get hot; add the tomatoes, pepper, onion, and salt, and stew all, with a quart of boiling water. Let it cook till most of the water is absorbed. Garnish with hard-boiled eggs, cut in quarters. SPANISH RieE Rice, 1 cup. Small, fresh tomatoes, 4 (or, y^ a can), Green pepper, 1, large, Onion, chopped, y^. Chop the onion fine, and cut the pepper into quarters. Add the tomatoes, either canned or fresh, and place all to- gether in a spider well greased with olive oil. Put in the rice, and just enough hot water to keep the mixture moist. Salt it, and cook slowly for 1 hour or more. 101 EICE AROUND-THE-WORLD COOK BOOK RICE AND HAM SPANISH Boiled rice, 2 cups, Chopped ham, 1 cup, Tomato sauce, 1 pint, Chopped parsley, 1 tablespoon. Spread the rice on a dish, and cover it over with the ham, moisten with the tomato sauce, and place it in the oven until well heated. Take it out, and sprinkle the whole with chopped parsley, and then serve. RICE AND CHINESE PUDDING Boiled rice, 2 cups. White sauce, li^ cups, Eggs, Avell beaten, 2, Grated cheese, % cup. Butter, 1 tablespoon. Add the eggs and cheese to the w^hite sauce, and place in a pudding dish alternate layers of the rice and the sauce. Over the top sprinkle grated cheese and butter, place in the oven, and bake for half an hour. WEST INDIA PILAU Green peppers, 3, Onion, 1, small, Boiled rice, 1 cup. Stock, or gravy, 1 pint, Butter, 2 tablespoons. Seed the peppers, cut them in pieces, and fry in the butter. Take them out, and fry the sliced onion in the same butter. 102 AROUND-THE-WORLD COOK BOOK MACARONI Chop the peppers and onion, add the rice, and add the stock. Place it all in a deep dish and allov^ it to remain in the oven until very hot, when it is then ready to serve. TURKISH PILAU Boiled rice, 1 cup, Tomato juice, 1 pint. Onion, 1, cut fine, Almonds, or other nuts, a handful. ✪ Macaroni (Italy)

AI-modernized reading of the original text

Have fully 4 quarts of water boiling rapidly in the kettle. Add the rice, and a half-teaspoon of salt, and cover until it boils again, then uncover, or it will boil over. Keep the water at a galloping boil. In 10 minutes begin to test, lifting out a few grains with a fork, and rubbing them between the thumb and finger. When tender to the center, which will take about 20 minutes, the rice is done. Turn it into a colander, cover it with a cloth, and let it steam in the oven for 5 or 10 minutes. RIZOTTO Rice, 1 cup. Butter, 1% tablespoons, Salt, 1 tablespoon. Stewed tomatoes, 1 cup. Chopped onion, 1, small. Grated Parmesan cheese. Carefully pick and wash the rice, and put it into a saucepan of boiling water, add the salt, and boil until tender. Drain, and cover, and set at the side of the fire to steam for 5 minutes. Put the butter and chopped onion into a saucepan and cook slowly until well browned. Add the stewed tomatoes, season to taste, and simmer for half an hour. Then take it from the fire, pour it over the rice, sprinkle over thickly with grated Parmesan cheese, and send to the table. MEXICAN RICE Boiled rice, 2 cups, Lard, 1 tablespoon, Onion, minced, 1, Green pepper, minced, 1, Tomato, chopped fine, 1. Put the rice with the lard in a deep frying-pan, and let it get hot; add the tomatoes, pepper, onion, and salt, and stew all, with a quart of boiling water. Let it cook till most of the water is absorbed. Garnish with hard-boiled eggs, cut in quarters. SPANISH RICE Rice, 1 cup. Small, fresh tomatoes, 4 (or, y^ a can), Green pepper, 1, large, Onion, chopped, y^. Chop the onion fine, and cut the pepper into quarters. Add the tomatoes, either canned or fresh, and place all together in a spider well greased with olive oil. Put in the rice, and just enough hot water to keep the mixture moist. Salt it, and cook slowly for 1 hour or more. RICE AND HAM Boiled rice, 2 cups, Chopped ham, 1 cup, Tomato sauce, 1 pint, Chopped parsley, 1 tablespoon. Spread the rice on a dish, and cover it over with the ham, moisten with the tomato sauce, and place it in the oven until well heated. Take it out, and sprinkle the whole with chopped parsley, and then serve. RICE AND CHEESE PUDDING Boiled rice, 2 cups. White sauce, li^ cups, Eggs, Avell beaten, 2, Grated cheese, % cup. Butter, 1 tablespoon. Add the eggs and cheese to the white sauce, and place in a pudding dish alternate layers of the rice and the sauce. Over the top sprinkle grated cheese and butter, place in the oven, and bake for half an hour. WEST INDIA PILAU Green peppers, 3, Onion, 1, small, Boiled rice, 1 cup. Stock, or gravy, 1 pint, Butter, 2 tablespoons. Seed the peppers, cut them in pieces, and fry in the butter. Take them out, and fry the sliced onion in the same butter. Chop the peppers and onion, add the rice, and add the stock. Place it all in a deep dish and allow it to remain in the oven until very hot, when it is then ready to serve. TURKISH PILAU Boiled rice, 1 cup, Tomato juice, 1 pint. Onion, 1, cut fine, Almonds, or other nuts, a handful.

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