The "Queen" cookery books: Entrees

fifteen minutes ; now turn it into a colander, drain oft all the hot water, and pour a little hot waterover to rinse it well; then throw a doubled cloth over the colander and let it all stand for an hour or so by the fire. For rice to be served thus, Patna is the best, as Carolina, though quite as nice to taste, does not look so well. Rice can be served in a variety of ways as an adjunct for all sorts of dishes,. e.g., Coralline rice : To rice boiled as above add a. good piece of butter (2oz. for a good sized dish) melted, with a very little salt, and a goodly proportion of coralline pepper, and toss the rice in this till it becomes of a delicate terra cotta shade. Curried rice : To lib. of boiled rice add a couple of spoonfuls of tomato conserve or puree, and half a pint of good curry sauce ; stir this all well together, dry it by the fire for a little, and serve with quartered hardboiled eggs and seasoned watercress. Tomato rice : Cook the rice in any nice stock (meat or vegetable) with an onion, a bouquet of herbs, a. bay leaf, some peppercorns, cloves, and a tiny blade of mace, till cooked. Now take away the herbs, bay leaf, and onion, and mix into the rice about half a pint of tomato purée, conserve, or pulp, and garnish with rings of onion fried a golden brown and crisp, in oil or butter. Savoury rice : Blanch fib. of rice, drain and cover with weak white stock of any kind (that made from mutton shank bones is excellent), bring it very gently to the boil, then add a teaspoonful of salt, half as much of sugar, loz. minced onion, cayenne to taste, and just as much saffron as will colour it nicely (the best way is to dry a little saffron in the oven, and then powder it down), stir in a small piece of butter, and let it cook gently till the liquid is all absorbed by the rice; now turn it out on a hot dish, and garnish with strips of red chillies, chopped ham or tongue, rings of fried onion, shredded chicken, sliced sausage, &c., to taste, according to what you have at hand, and use. This can manifestly be varied in many ways. Sauces to Tammy. — Tammy cloth is a loosely woven •woollen material used for straining the sauce or liquid Fig. 19, required. The word is said to be derived from the French tamis, a very fine sieve. There are two methods of tammying, the first (Fig. 19) is by two persons holding the material firmly at each end, and twisting or wringing the cloth in opposite directions; the second (Fig. 20) is also done by two persons, each having a spoon in one hand, and the end of the cloth in the other, and keeping their spoons together, working them backwards and forwards with a regular rhythmical action that forces the sauce through the meshes of the cloth. Nothing gives such a velvety substance to sauces as either of these processes, which, however, are only possible in a household where the services of a kitchenmaid or helper can be secured. For singlehanded cooks the only resource is either a fine hair sieve or the French tamis-pressoir. Truffles, to Coolc. — Put a dozen fine fresh and well cleansed truffles in a pan with sufficient sherry or Fig. 20.