Cassell's dictionary of cookery

Rice (a l'italienne). — No. 1. Wash half a pound of rice in several waters. Throw it into boiling water, and let it boil until tender. Drain and dry it. Wash and drain a moderatesized cabbage, and shred it finely. Melt a slice of fresh butter in a saucepan, fry in this four ounces of streaky bacon cut into dice, and add the shred cabbage, a table-spoonful of chopped parsley, and a little pepper and salt. A clove of garlic and a sprig of fennel may be also added, if liked. Cover the saucepan closely, and stew the cabbage as gently as possible for three-quarters of an hour. Put in the boiled lice, stew the whole a quarter of an hour longer, and serve the preparation piled high on a hot dish with grated Parmesan or Cheddar cheese sprinkled over the top. No. 2. Boil half a pound of rice, drain and dry it as before. Melt an ounce of butter in a frying-pan, fry in this a moderate-sized onion chopped small, and add the dry rice, the pulp of three baked potatoes, an ounce of grated Parmesan or Cheddar cheese, and a little pepper and salt. When the mixture is thoroughly heated pile it on a hot dish. Lay on the surface some filleted anchovies or sardines, and serve immediately. No. 3. Boil and dry the rice as before. Fry a chopped onion with a spoonful of salad-oil or an ounce of fresh butter till lightly browned. Add two teaspoonfuls of curry-paste and half a pint of picked shrimps, and stir these over the fire for four or five minutes. Throw in the boiled rice and one ounce of grated Parmesan or Cheddar, and serve the preparation quite hot. No. 4. Boil and dry the rice as before. Fry it in hot fat, and mix with it any remains of fish, meat, or poultry that may be at hand, being careful first to divide these into small pieces. Season with pepper, salt, and grated nutmeg, add a spoonful of Parmesan or other cheese, and serve very hot. Rice, American mode of Cooking. — Take a nice clean stewpan, with a closelyfitting lid. Have ready a clean piece of white cloth, large enough to cover over the top of the stewpan, and hang down inside nearly to, but not in contact with, the bottom, and thus form a sort of sack, into which put the rice. Pour over it two cupfuls of water, and then put on the lid of the stewpan so as to hold up the cloth inside and fit tight all round. Put the stewpan on the fire, and the steam generated by the water will cook the rice to perfection. Add more water, but only just enough to keej) up the steam. Rice and Almond Mould.— Wash six ounces of best Carolina rice in one or two waters. Drain it and put it into a delicately clean saucepan with a quart of milk, three table-spoonfuls of sugar, two ounces of sweet almonds, and four bitter ones, which have been blanched and pounded to a smooth paste. Sinnner the rice gently until it is quite tender. Beat it for two or three minutes with a wooden spoon, and press it into a damp mould. Let it stand in a cold place for four or five hours. Turn it out carefully, ornament it with brightcolom-ed jam or jelly of any kind, pour a quarter of a pint of cream or good custard over it, and it is ready for serving. Time to simmer the rice, a little more than an hour. Probable cost, 9d., exclusive of the cream and jam. Sufficient for five or six persons.