A second Dudley book of cookery and other recipes

FRY in butter a medium-sized onion and add to it half a pound of rice. Put the rice on the side of the stove ; add a very little saffron and a large piece of butter, and stir until it is well saturated with the butter. Moisten the rice with about one quart of light stock. The stock should be added to the rice in seven or eight instalments, and just as it becomes absorbed, a fresh supply should be added. When adding the liquor, stir RICE AND MACARONI DISHES with a wooden spoon. Cook the rice under cover, and add a few pieces of fresh butter and some grated Parmesan cheese. TO BOIL RICE, AS DONE IN CHINA WASH the rice well in cold water. Drain it through a sieve. Then put the rice into boiling water, and when it is quite soft take it out with a ladle and strain again through a sieve. Put it into a clean vessel, and cover it up until it is blanched as white as snow and as dry as a crust. % MACARONI A L’lTALIENNE Z^lOOK the macaroni (small macaroni) in boiling ^ water ; completely drain it ; put it into a saute pan and toss it over the fire to dry ; season it with salt and pepper ; cohere it with five ounces of grated Gruyère and Parmesan cheese in equal quantities and two ounces of butter cut into small pieces to each pound of macaroni. Saute the whole well, and serve very hot with some grated Parmesan cheese. The above can be served with lumps of butter added after it has been cooked, and before the cheese is added to the preparation. T MACARONI A LA CAPRICE TWO ounces of macaroni, the pulp of two large tomatoes, one ounce of grated Parmesan cheese, a little anchovy essence, salt and cayenne, and one pint of white or Bechamel sauce. Boil the macaroni until tender and chop up roughly ; then add the pulps of tomatoes, white sauce and cheese, and flavour with the anchovy essence. Stir all together, and pour into a fireproof dish. Keep back a little of the sauce, and add a small quantity of the grated Parmesan cheese to it. Pour this over the top of the mixture in the dish, and bake until very hot. The top can be browned with a salamander, if required. MACARONI CHEESE mHIS is a cheap, nutritious and easily cooked J- dish. Boil (say) half a pound of macaroni — the straight not the curled kind — for an hour in plenty of water ; strain thoroughly. Add a small piece of butter, and return to the pan for a minute. Remove, and sprinkle on the surface about half a teacupful of grated cheese. Serve very hot. RICE AND MACARONI DISHES SOUFFLE AU MAIS OPEN a tin of maize, put on a sieve and let thin syrup run through, then pass the corn through. Have ready some very thick Bechamel sauce, in which a little onion was fried, and add the puree of maize to this, also a little sugar, pepper, salt, the w’hipped whites and yolks of three eggs, and a little nutmeg, if liked. Work the yolks in before adding the whites of the eggs. Bake for three-quarters of an hour in a slow oven, and at the last in a hot oven. This souffle requires great care in baking. If kept waiting, it does not matter as long as it is kept in a slow oven, but it must be put in a hot oven to finish. Any souffle that remains can be used next day if put in a gratin dish with a little cream and paprika, and is as good as the original souffle.