The handy dictionary of cookery

Take a teacup of rice and wash it well. Have ready one pint of milk and the rind of half a lemon ; put the rice into a small saucepan ; cover with cold water, and bring to the boil. When the water has been absorbed, add the lemon rind and pour in the milk by degrees ; simmer till quite soft and almost dry, stirring the rice very often. Add two ounces of sugar ; mix well ; remove the lemon-rind ; put the mixture on a plate to cool. Flour a corner of a board or table ; form the rice into small shapes, and roll each in flour. When all the shapes are ready, break the egg on a plate, beat it with a fork ; brush each piece with the egg ; cover with bread crumbs ; fry. When sufficiently cooked, place them on paper to dry ; then pile them on a dish, dredging them over with white sugar. Rice Croquettes, Savoury. These are made in the same way as sweet croquettes, only the rice is cooked in water or stock instead of milk, and grated cheese or onions boiled and chopped added in place of sugar. Rice for Curry. Take some Patna rice, wash it well; take it straight from the cold water in which it has been washed, and plunge it at once into a large pan with plenty of boiling water and a teaspoonful of salt in it. Boil it without a lid until the grains of rice are soft ; place it on a sieve ; pour over it some cold water. Dry it on the sieve, either in the oven or before the fire. Rice Meringue. Wash half a teacup of rice, put it into a pan with one quart of milk ; cook it very slowly three hours ; turn it into a bowl to cool ; then add the beaten yolks of four eggs and two ounces of sugar. Mix well ; pour into a greased dish, and bake twenty minutes in a cool oven. Heap on the top the whites of the four eggs whipped to a stiff froth, dredge some sugar over ; place it in the oven to take a pale brown. Rice Soup. Wash well one cup of rice, put it into a saucepan with three pints of cold water or stock ; skin, scald, and mince finely one onion, a piece of carrot, a piece of turnip, add them to the soup, also a pinch of salt; allow all these to cook until the vegetables are soft, then add an ounce of dripping or clarified fat, and half a pint of new milk. Stir carefully. Season with pepper and salt. Bring to the boil and serve hot. Rissoles. Melt one ounce of butter in a saucepan, stir -into it one ounce of flour, then add a quarter of a pint of stock ; stir carefully to boiling. Put into it two ounces of bread crumbs, four ounces of cold meat finely minced, a little salt and pepper ; stir all these well together ; form into balls or flat cakes, round or oblong ; brush them over with a beaten egg ; put them into a sheet of paper containing bread crumbs. Fry them in a pan of boiling fat a golden colour. Note.- — The blue steam must be seen rising from the fat before the rissoles are put in. {Another way.) Take a quarter of a pound of cold meat, cut it up very finely, mix with it two ounces of bread crumbs, a teaspoonful of finely chopped parsley, season it with salt and pepper.