Hilda's "where is it?" of recipes

For ten pounds of beef, take a breakfast-cup of salt, two tablespoonfuls of sugar, a full teaspoonful of saltpetre, about twenty-four cloves, twenty-four allspice, a teaspoonful of pepper, bruised and well rubbed into the beef. Bone, roll, and skewer the beef, and leave in the pickle for a week. Steam for three or four hours, and place between plates with weights on it to press it firmly together. Excellent — to be eaten cold. RICE (BOILED). (Cape way.) Ingredients. I pint of Rice. a quarts of Water. Wash the rice three times, then put it into two quarts of boiling water with a teaspoonful of salt. Let it boil briskly till the rice is soft, then drain off all the water by putting the rice in a colander; pour a pint of cold water over the rice when in the colander; put it back in the saucepan, and set it on the stove till it is quite dry and each grain of rice separates from the other. Time, half an hour. Enough for curry for six people. {See CURRY.) RICE (YELLOW). (Malay Recipe.) Ingredients. I pint of Rice. i tablespoonfol of Butter. 3 quarts of Water. i teaspoonful of pounded Turmeria J lb. of light yellow Sufar. Some Sultana Raisins or Currants. Wash the rice well ; set it on the fire with two quarts of water and all the ingredients at once. Let it boil for half an hour. A very favourite dish with Cape children. a34 RICE MILK—RISSOLES, OR CROQUETTES. (R RICE MILK. (A homely dish.) Put a quart of milk into a pie-dish ; take half a pint of rice, wash and crush slightly, and put into the milk ; set the dish in the oven, with a tin plate over it to prevent scorching. Serve with sugar. Tapioca done in the same way is very good. RISSOLES.—Sa also. " Frickadels." RISSOLES, OR CROQUETTES. (Mrs. Fleming.) Mince finely about one and a half pounds of cold meat —cold roast beef, fowl, or veal is best ; also a few slices of ham, raw or boiled ; season with salt, white pepper, nutmeg, a very tiny shred of onion chopped to powder, and a little chopped parsley. Put two ounces of butter into a stewpan ; when melted stir in gradually a large tablespoonful of flour ; then add a teacupful of milk and the same quantity of stock. When this is sufficiently cooked to take away the rawness of the flour, stir in the meat, adding two tablespoonfuls of bread-crumbs, three eggs lightly beaten, a little catsup, tomato sauce, or Worcestershire sauce, and if liked, a little grated lemonpeel. Stir all this for a few minutes in the stewpan, then set it to cool before shaping into balls (which can be nicely formed by pressing them in a wineglass) or into rolls slightly flattened ; dip them in egg and roll in crumbs after being formed. Then put into a saucepan as much lard as when melted would cover them ; when the lard boils, drop the rissoles in, and let them get a golden brown. The lard can be used again and again. This jnixture is very nice in batter. Yery good. »0S R] RISSOLES (FISH)—ROUND OF BEEF (SPICED). RISSOLES (FISH). (An old Dutch way.) Ingredients. t lb. of Fish. Some Parsley. I Onion fried in Butter. Some Nutmeg. I good slice of soaked Bread A little Cayenne, squeezed very dry. A little Salt. a Eggs.