The Apsley cookery book

Let them stew until the rice has absorbed all the milk, which will take quite two hours. Turn the mixture into a bowl, and let it get nearly cold. Now stir them, with the chopped parsley, into the cooled rice and season nicely with pepper. Beat up two of the whites of eggs into a stiff froth, and add that also to the mixture. Have the other white of egg beaten up slightly, take a tablespoonful of the mixture and dip it into the egg, then cover it with bread-crumbs. Shape them into cutlets an inch thick and put them into the frying basket. Fry them a rich brown and garnish with parsley. The cutlets are rather difficult to form, and a little patience is necessary to make them a success ; but they quite repay the cook for her trouble when finished. If, however, she is not expert at this kind of work, it will be best for her to treat the mixture as in recipe for “ Savoury Rice.” 133. Savoury Rice Rissoles. Ingredients . Four ounces of Rice. One ounce of Butter (or Albene). One small Onion. A little Pepper. Four large Sage leaves. Whites of two Eggs. Half a pint of Milk. Well wash the rice and cook for half an hour in the milk, then add the butter, and very finely chopped sage and onion and pepper ; boil for a few minutes longer, then add the well-whipped whites of eggs, and when cool form into shape, roll in fine rusk-crumbs, and fry a light brown in boiling Albene. Serve round a mould of mashed potatoes. Semolina may be cooked in the same wav. 134. Semolina and Cheese Pudding. Ingredients. Two tablespoonfuls of Semolina. I One ounce of Butter. Two ounces of grated Cheese. | Half a pint of Milk. A little grated Onion. Put the milk into a double saucepan and bring it to boiling point, then stir in the semolina ; boil for fifteen minutes, stirring constantly. Put into a well-greased baking-dish, sprinkle rusk-crumbs on the top, and bake a light brown. Equals 480 grains proteid. 135. Semolina and Cheese Rissoles. Any of the above mixture when cold will make these. Mix in first the white of one egg (for about half the above quantity), form into balls or rissoles, roll in ruskcrumbs or raspings, and fry in boiling oil, or Albene, till brown. 136. Sea-kale (Scalloped). Ingredients. Cold boiled Sea Kale. I Butter. Bread-crumbs. | Pepper. When any sea-kale is left, it can be cut into inch lengths and put into buttered scallop shells, with any remaining sauce and pepper. Cover with bread-crumbs ; put bits of butter over the top, and bake in a hot oven for ten minutes. 137. Spinach with White of Egg. Use either of the recipes for preparing spinach, and poach the whites of egg according to recipe for “ White of Egg in Moulds.” Cut the egg in thick slices and place it over the spinach. Serve very hot. 138. Tapioca and Tomatoes. Ingredients. A tablespoonful of Tapioca. One ounce of Butter. Two medium-sized Tomatoes. One ounce of Parmesan. One ounce of Bread-crumbs. Pepper.