Cassell's Vegetarian Cookery/rice

Butter the carrot mould to forestall it sticking, and press this gently on the skin of the shape of rice until it resembles the skin of a column in Gothic architecture, then place it in the oven and let it bake till it is firm and dry. Now place it in a large bowl, and with a wooden spoon mash it till it becomes a form of firm, compact paste; then take it out and roll it into the form of a cannon-ball, and having achieved this, flatten it till it becomes of the form of the cheeses one meets with in Holland-flat prime and backside, with rounded edges. Now put the saucepan on the fireplace and make the water boil repeatedly. Rice with Cheese.-Wash some rice after which boil it for ten or eleven minutes in some milk, and let it stand till it has soaked up all of the milk. An affordable and fast means of making rice savoury is to mix it with a large tablespoonful of chutney; make it scorching with somewhat butter, and add pepper-cayenne if preferred-and somewhat lemon-juice. Chop up a small onion very high quality, fry it till tender in a little or no butter, but don't let it brown; add a small teaspoonful of blended savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for 2 or three minutes, after which add them to the rice.

Next boil the rice and barley gently for three or 4 hours, pressure them off, and boil them up once more in a little bit milk for a short while earlier than they are wanted. Now throw the rice into boiling water, say a quart; let the rice boil gently till it is tender, pressure off the rice and reserve the rice-water for other purposes. Rice with Cabbage and Cheese.-Wash some rice and let it soak in some sizzling water, with a cabbage sliced up, for about an hour; then pressure it off and put the rice and cabbage in a stew-pan with some butter, slightly pepper and salt, and a few quarter of a grated nutmeg. These mixtures are very a lot improved in appearance when served in a handsomely made rice border, and as the border is eaten with the vegetables and fruit there isn't a want of economy within the recipe. Probably the explanation of that is, usually, that experience has taught folks that there is more keep in rice and potatoes when served in a state that English folks would name "under-completed." There's little question that the waste throughout the size and breadth of this prosperous land by way of over-cooking is something appalling.

In boiling rice we should remember that there are two methods in which rice is served. By far probably the most economical technique of boiling rice is as follows; and we'd recommend it to all who are in the habit of practising economy on the grounds of both responsibility or necessity. Of course this methodology of boiling rice was considerably wasteful. Take a teacupful of rice and wash the rice in a number of waters until the water ceases to be discoloured. After just a little time, you'll be able to put a cloth on the highest of the saucepan to absorb the steam, just like the best way you deal with potatoes after having strained off the water. We can always be taught from America. Eggs can once more be added, as well as grated Parmesan cheese. It is as properly to baste the tomatoes once or twice with the butter and the juice that may come from them. It should not be added to the eggs in a boiling state or else they are going to curdle. Cut the eggs in half, take out the half yellow yolk without breaking it; cut the whites of the eggs into rings and combine these rings with the macaroni on the dish.

Macaroni and Cream.-Boil half a pound of macaroni; reduce it up into pieces about two inches long and put it into a stew-pan with two ounces of butter and a quarter of a pound of grated cheese, composed of equal parts of Gruyère and Parmesan cheese. After it has been stirred collectively for about a quarter of an hour, flip it out on to a dish, cover it with a bit of Parmesan cheese, bake in the oven till it's brown, and moisten the top when browned with slightly oiled butter. Now combine in some grated cheese and just a little pepper and salt, place the mixture in a pie-dish, and cover the highest with grated cheese, and place the pie-dish in the oven and bake till the top is properly browned, and then serve. Now combine it up with some curry sauce, make the whole scorching, and send it to table with a few whole bay-leaves combined in with the rice. The time rice will take to boil handled this manner can be probably about twenty minutes, but this time would fluctuate barely with the standard and dimension of the rice.

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