The Apsley cookery book

Peel and slice the onions and throw them into cold water ; let them boil up quickly, and then drain and mince them. Put the rice into a double pan ; boil the milk and pour it over the rice, and add the minced onion. Let them stew until the rice has absorbed all the milk, which will take quite two hours. Remove the pan from the fire, and stir in the chopped parsley and the beaten whites of eggs. Season the mixture to taste. Butter a baking-dish and put in the rice, cover with the bread-crumbs, and break up the butter in small pieces and place it over them. Brown as quickly as possible in a hot oven or before the fire. 124. Rice and Tomatoes. Ingredients. Four ounces of Rice. I Half a pound of Tomatoes. One pint of Milk. | One ounce of Butter. Pepper to taste. Pick over the rice and simmer in the milk until perfectly soft, then add seasoning. Peel the tomatoes and cut them up, taking out all hard parts, and bake them in a shallow dish in the oven. When cooked beat them into the rice, add the butter, and serve very hot. 125. Rissoles (Savoury). Ingredients. Two ounces of Bread-raspings. Two ounces of grated Cheese. Four ounces of mashed Potatoes. One heaped tablespoonful of chopped Parsley. Four ounces of Onion. The whites of four Eggs. A saltspoonful of Pepper. Two tablespoonfuls of Milk. Oil, or Albene. Put the bread-crumbs, cheese, potatoes, parsley, and pepper into a bowl, large enough to mix them thoroughly. Peel and slice the onion and throw it into cold water . let it boil up quickly and remain boiling for one minute, then drain it and chop it finely, and add it to the other ingredients in the bowl. Mix all thoroughly, and moisten with the beaten whites of egg and the milk. Mix again very carefully and cover the mixture, and let it stand for at least four hours. Now form it into any shape preferred, and fry in either salad oil, or Albene. (See 64 Hints on Cooking.”) Prepare the bread-raspings according to recipe given. The rissoles are equally good either hot or cold ; but it must be remembered that they are intended as a relish to plainer food. They are very nourishing, beingweight for weight of rather more value than beef and mutton. 126. Risotto. Ingredients. One teacupful of Eice. Two ounces of Albene. Half a pint of Stock. One teacupful of grated Cheese. Cayenne to taste. Cook the rice in the stock for two hours and a half (in a double saucepan), add the Albene, cheese, and seasoning last thing, and serve very hot. 127. Sage and Onions (Baked). Ingredients. Two pounds of Onions. Two ounces of Butter. Two ounces of Bread-crumbs. Two teaspoonfuls of powdered Sage. Pepper. Slice the onions and boil them until tender, then drain and chop them, and add the butter, bread-crumbs, and sage. The sage must be rubbed fine between the fingers and then shaken through a sieve before it is measured, to ensure there being no bits of stalk in it. Season the mixture with pepper, and bake in a bakingdish for about an hour. 128. Savoury Cauliflower. Ingredients. One Cauliflower. Two ounces of Butter. Small bunch of Sweet Herbs. One Onion, Carrot, and little Celery (sliced). One tablespoonful of Flour,