The home cook book

which will be one hour or one hour and a quarter. When done, pour it into a colander and drain off the water. Have ready in a tin cup two or three tablespoons of melted butter. Put half the macaroni into a hot vegetable dish, sprinkle a good deal of salt, a very little red pepper, a quarter of a teaspoon of dry mustard, a heaping tablespoon of grated cheese, and part of the melted butter. Now, add the rest of the macaroni the same as before. Put over the seasoning, and when done turn it over twice with a silver fork, so that the butter is well through it. Serve very hot. MACARONI WITH HAM Mince fine a slice of raw ham, add a minced onion, and brown all together in a saucepan. Moisten the ham with tomato sauce, lay it over half a pound of macaroni which you have cooked in boiling water. Sprinkle with four or five teaspoons of grated cheese and serve. TO COOK RICE EAST INDIA RECEIPT Wash thoroughly a cup and a half of the best rice. Set over the fire a pot holding four quarts of cold water. Put in the rice and bring to boil and keep boiling until you can mash the rice kernels between thumb and finger. Salt five minutes before this point is reached. Take off the pot, throw in it a quart of cold water, tip the rice on a sieve or colander to drain thoroughly, set in the oven to dry out, and serve hot. Each kernel will be separate and flaky when cooked in this way. RICE CROQUETTES Wash one teacup of rice in cold water. Pour it in a doubleboiler, and pour over it a little more than one quart of hot water. Add one heaping teaspoon of salt. Boil until very soft. When done, which will be one hour or more, take out the rice, put it in a pudding dish, and cover while hot to prevent its becoming hard on top. It is better to cook this the day before using it. To make the croquettes, mash the rice with a heavy spoon. Stir into it, and mix well, one beaten egg. Have a bowl of flour. Make the rice into oblong croquettes, dipping the hands into flour to shape them, and using the flour freely. When all are made, put them on a plate and set on the ice to harden. Fry, in hot lard, just enough lard to prevent them from sticking. Turn them from side, and brown a nice brown. In frying, have ready melted lard to add if needed. When eaten, they should be split open lengthwise, and eaten with butter. This is a very delicate and nice way of preparing rice. TO MAKE RICE CROUSTADES A help to use up cold meats may be found in rice croustades. To make the croustades take a cup of boiled rice, season it, stir into it a beaten egg, and beat with a spoon till all becomes a paste or pasty. Then press it into little molds — patty pans or hollow cup forms. Next bake in a moderate oven till the rice takes on a shade of brown. Into these croustades may be put creamed fish, creamed chicken, a mince of chicken and ham, a mince of beef and onions, and other meats, according to methods of cooking left-over meats which are given in this book. CURRIED RICE Boil rice, pour off the water, and put into a hot vegetable dish. Take half a cup of hot cream and mix in it a tablespoon of butter and one or two teaspoons of curry powder, according to taste. Pour over the rice enough to moisten it well and serve at once. RICE FRITTERS