Rice Cups

Prepare a thick custard by boiling a cupful of washed rice in slightly salted milk; cook until the rice is dry and tender, stirring in one well-beaten egg, a scant table-spoonful of sugar, a few drops of vanilla extract, and two tablespoonfuls of cream; beat until light and pour into shallow china cups, placing in the ice-box to become firm; when cold unmold and, with a sharp spoon, remove a portion of the rice from the center of each cup, filling the depressions with sliced preserved peaches and a little of the syrup; cover the top with powdered macaroon crumbs, and after arranging on a baking sheet run into a hot oven for about five minutes: serve with thick cream.

Carrotina Rice

Put one and one-quarter cupfuls of the best rice (picked but not washed) in covered stew-pan with two tablespoonfuls of butter, one-half of a tablespoonful of paprika (Hungarian pepper), and one teaspoonful of salt. Mix well. Place, covered, in hot oven for ten minutes, take out, add a good-sized carrot cut into cubes (dice shape), and six cupfuls chicken or mutton broth; cook slowly, one or two hours, in a double boiler. Any herbs put in must be removed before serving.

Escalloped Oysters, Served in Scallop Shells. Any Creamed Mixture may be Browned in these Shells.

Planked Salmon with Potato Balls. Recipe on Page 155.

East Indian Soup

Having had on the previous day a curry of veal with rice border, and finding it difficult to serve any which may remain, the housekeeper will find this a very good soup to use up the meat and rice. Cover that which remains with cold water, adding one peeled and sliced sour apple. Simmer slowly for an hour, rub through a sieve, season more if necessary, with salt and pepper, reheat, and add, at serving, one cupful of hot milk or cream, and one tablespoonful of finely chopped parsley. Tiny cubes of the meat may be reserved, before rubbing through the sieve, and added with the cream.

Cheese Cream With Rice

Cook one tablespoonful of butter with one teaspoonful of flour, add one cupful of cream, a little salt and pepper, and one-half cupful of cold boiled rice. When boiling add one-third cupful of grated cheese and a generous dusting of paprika. Mustard may be added if liked. Pour this over entire wheat toast, spread with minced ham or tongue.

Caramelized Rice And Apple Pudding

Caramelize one cupful of sugar in an agate saucepan. Add three cupfuls of boiling water; simmer and stir frequently until smooth, then add half a cupful of thoroughly washed rice. Boil for five minutes and turn into a pudding-dish into which have been sliced five pared cooking apples. Place in a hot oven and stir down frequently until the rice is soft. Bake five minutes longer. Serve cold with cream.