thoroughly refined and requires no cleansing. When the liquid boils freely throw in the dry rice ; maintain the high temperature, stirring now and then with a wooden spoon. Watch the clock, and after ten minutes’ boiling begin to test the grains by taking a few out with the spoon and pinching them between the finger and thumb. In twelve or fourteen minutes they ought to be quite tender without pulpiness, the exact time depending upon the size of the grains. When this stage has been reached boiling should be imme- diately stopped by the throwing in of half a pint or so of cold water. Lift the pan from the fire, drain olf all the water on a wire sieve, returning the cooked rice to the hot dry vessel in which it was boiled. Put in a quarter of an ounce of butter✪ Boiled Rice to detach grains that may stick to the side of the pan, and work the rice about with a two-pronged steel fork. Shake well, cover with a hot folded napkin (not the lid), and set the pan in front of the fire, or on the most moderate part of the hot-plate upon a “ safe-boiling stove mat,” giving it a shake every now and then. This drying process should take from eight to ten minutes. By following this method failure is impossible. For spring or summer nothing is nicer than cold asparagus (iced if possible), with plain cream as a sauce. Boil the asparagus in salted water, drain it on a perforated dish, and leave it ^ift/fcrTafn! to get cold in the larder with crushed ice under it. See that the cream is cold also. A sprinkling of fine French vinegar✪ Cold Asparagus with Cream over the asparagus gives a slight and pleasant sharpness to the dish. 20 FIFTY DINNERS. When well in season, green gooseberries make a nice compote in this way. Having picked and washed the fruit (say a quart measure), blanch them for two minutes in boiling water, using a glazed earthenware or enamelled pan to preserve the colour. Prepare a syrup by boiling in a pint of water eight ounces of loaf sugar : after ten minutes’ boiling, put in the gooseberries, a tablespoonful of apricot jam, and a sherry -glass of kirsc✪ Gooseberry Compoteh ; simmer gently till the fruit is tender ; then drain, put the gooseberries in a glass compote, and strain the syrup over them. Serve very cold. Grate two ounces of Cheshire or mild dry cheese ; mix with it in a basin two tablespoonfuls of cream, an ounce of butter, a dessert-spoonful of made %mlTtoasts. naustard, half a saltspoonful of salt, and the same of Nepaul pepper, finally adding two well-beaten eggs✪ Cheese and Egg Tartelette. Stir till smooth, pour the mixture into well-buttered tartelette moulds, and steam very gently in a shallow bath of hot water till set, when turn them out, lay them on crofitcs cut the same size and nicely fried, dust over with grated Parmesan, and serve as hot as possible. MENU V. {May or June.) Puree de concombres. Barbue k la Proven9ale. Langues de mouton aux petite pole. CaiUes rOtles, et salade. Petites marmites aux cerisee. Crodtes au caviar.

AI-modernized reading of the original text

thoroughly refined and requires no cleansing. When the liquid boils freely throw in the dry rice ; maintain the high temperature, stirring now and then with a wooden spoon. Watch the clock, and after ten minutes’ boiling begin to test the grains by taking a few out with the spoon and pinching them between the finger and thumb. In twelve or fourteen minutes they ought to be quite tender without pulpiness, the exact time depending upon the size of the grains. When this stage has been reached boiling should be immediately stopped by the throwing in of half a pint or so of cold water. Lift the pan from the fire, drain olf all the water on a wire sieve, returning the cooked rice to the hot dry vessel in which it was boiled. Put in a quarter of an ounce of butter to detach grains that may stick to the side of the pan, and work the rice about with a two-pronged steel fork. Shake well, cover with a hot folded napkin (not the lid), and set the pan in front of the fire, or on the most moderate part of the hot-plate upon a “ safe-boiling stove mat,” giving it a shake every now and then. This drying process should take from eight to ten minutes. By following this method failure is impossible. For spring or summer nothing is nicer than cold asparagus (iced if possible), with plain cream as a sauce. Boil the asparagus in salted water, drain it on a perforated dish, and leave it cloth to get cold in the larder with crushed ice under it. See that the cream is cold also. A sprinkling of fine French vinegar over the asparagus gives a slight and pleasant sharpness to the dish. When well in season, green gooseberries make a nice compote in this way. Having picked and washed the fruit (say a quart measure), blanch them for two minutes in boiling water, using a glazed earthenware or enamelled pan to preserve the colour. Prepare a syrup by boiling in a pint of water eight ounces of loaf sugar : after ten minutes’ boiling, put in the gooseberries, a tablespoonful of apricot jam, and a sherry -glass of kirsch ; simmer gently till the fruit is tender ; then drain, put the gooseberries in a glass compote, and strain the syrup over them. Serve very cold. Grate two ounces of Cheshire or mild dry cheese ; mix with it in a basin two tablespoonfuls of cream, an ounce of butter, a dessert-spoonful of made mustard. Cheese toasts. naustard, half a saltspoonful of salt, and the same of Nepaul pepper, finally adding two well-beaten eggs. Stir till smooth, pour the mixture into well-buttered tartelette moulds, and steam very gently in a shallow bath of hot water till set, when turn them out, lay them on crofitcs cut the same size and nicely fried, dust over with grated Parmesan, and serve as hot as possible. MENU V. {May or June.) Puree de concombres. Barbue k la Proven9ale. Langues de mouton aux petite pole. CaiUes rOtles, et salade. Petites marmites aux cerisee. Crodtes au caviar.

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Boiled RiceCold Asparagus with CreamGooseberry CompoteGooseberries in SyrupCheese and Egg TarteletteRagout of Sheep's Tongues with PeasSauce for Quails

Fifty dinners