Harper's cook book encyclopædia

should be distinct and separate from the rest. Have ready the giblets of two chickens or of one turkey, which have been parboiled and chopped fine, also a table-spoonful of finely minced salt pork and six olives, minced very small. Heat this mixture in enough gravy or stock to cover it ; simmer for a minute, season well with paprika, salt, and onion-juice, thicken with browned flour, and stir the boiled rice into it, mixed with a fork, being careful not to break the rice. Lastly, add two well - beaten eggs to bind the mixture, and turn into a well - buttered mould that has a close lid. Cover, set in a pot of boiling water, and cook steadily for two hours, replenishing from the boiling tea-kettle, should the water sink lower than two -thirds of the way up the sides of the mould. Dip into cold water for a second to loosen the casserole from the mould, invert carefully upon a hot platter, and pour a rich tomato sauce about the base. This is an Italian recipe. If you like you may stir two table-spoonfuls of Parmesan cheese into the sauce. Rice, Timbale of. — Put in a saucepan two table - spoonfuls of onions, chopped fine, with one table-spoonful of butter ; cook five minutes, but do not let it brown. Add to it I lb. of clear rice, not wet. Stir with the onions two minutes; add three pints of good beef broth or one teaspoonful of beef extract diluted in the same quantity of warm water. Let cook twenty-five minutes without disturbing it ; remove from the fire. All the liquid must be absorbed. Add to it % lb. of freshly grated Parmesan cheese, one teaspoonful of salt, one salt-spoonful of pepper; stir gently. Cover the saucepan for five minutes at the side of the fire. Butter well inside a mould of one quart, pack the rice in it, place in a hot oven for fifteen minutes ; unmould over a round, hot platter. Put the remaining rice around it, or some vegetables previously cooked in salted water, and then cut strawlike, well drained, Rice, Timbale of Spinach and seasoned with butter, salt, and pepper. Rice, Timbale of, with Apricot Marmalade. — Wash and dry x/z lb. of rice, and put it in a small saucepan with a quart of cold water. When it comes to a boil, remove and drain. Rinse the saucepan, and put the rice back in it with one quart and a half of boiled milk, half a salt-spoonful of salt, and half a table -spoonful of butter. Let it come to a boil, and then only simmer in covered saucepan for thirty minutes ; do not stir. The rice will be tender and each grain separate. Then add % lb. of sugar. Keep the saucepan covered for ten minutes, but do not cook any more. Remove from the fire ; mix three yolks of raw eggs with three table-spoonfuls of cream and one teaspoonful of vanilla or maraschino; add them to the rice, mix well, put in a bowl, and let it cool off. Finish with half a pint of stiff whipped cream. Mix gently. Put it in a cold tin mould of one quart and a half, or in a porcelain bowl, first a layer of rice, then a layer of marmalade, apricot, or orange, and so on, putting four layers of each, and finishing with another of rice. Bury the mould in ice for three hours. Serve on a fancy round platter, and decorate the top with some candied fruits. Rice and Tomatoes, Curried. —