Cold milk ought to accompany this porridge. Many years in the past we watched a black man boiling rice on board a P. and O. boat (the Mizapore); he proceeded as follows:-He boiled the rice for about ten minutes, or perhaps a minute or two longer, strained it off in a sieve, and then washed the rice with cold water, and then put the rice again within the stew-pan to as soon as more get hot and swell. Take, say, half a pound of sparghetti, wash it in chilly water, and throw it instantly into boiling salted water; boil it till it is tender, about twenty minutes, drain it, put it into a scorching vegetable-dish, and mix in two or three tablespoonfuls of grated Parmesan cheese; toss it about lightly with a couple of forks, till the cheese melts and kinds what may be referred to as cobwebs on tossing it about. Rice and Eggs.-Boil, say half a pound of rice, and let it absorb the water by which it is boiled. Now throw the rice into boiling water, say a quart; let the rice boil gently until it’s tender, pressure off the rice and reserve the rice-water for different functions.

Rice, Curried.-Boil a teacupful of well-washed rice in two breakfastcupfuls of water, and let the rice absorb all of the water; put a cloth within the saucepan, and stir up the rice occasionally with a fork until the grains turn out to be dry and separate easily the one from the opposite. Wash totally, as before, a teacupful of rice and put it in a small stew-pan or saucepan with two breakfastcupfuls of water, bring this to a boil and let it boil for ten minutes, then take away the saucepan to the aspect of the hearth and let the rice soak and swell for about twenty minutes. Now add two breakfastcupfuls of inventory or water and a pinch of powdered saffron, about adequate to cover a threepenny-piece; let the rice boil for ten or eleven minutes, transfer the saucepan to the aspect of the fire and let it stand for twenty minutes or half an hour until it has absorbed all the stock or water.

One of the best ways of doing that is to chop a carrot in half and scoop out part of the inside with a cheese-scoop, so that the width of the half the place it is scooped is about the same as the two flat sides. The time rice will take to boil handled this way could be in all probability about twenty minutes, however this time would vary slightly with the quality and dimension of the rice. Now take two eggs, separate the yolk from the white of one, beat up the entire egg and one white totally in a basin, however do no beat it to a froth; add the rice mixture to this, combine it once more very thoroughly, and then roll it into balls about the scale of a small walnut, seasoning the mixture with adequate pepper and salt. Now place it in a big bowl, and with a wood spoon mash it until it becomes a type of firm, compact paste; then take it out and roll it into the form of a cannon-ball, and having executed this, flatten it until it turns into of the shape of the cheeses one meets with in Holland-flat top and backside, what is rice with rounded edges. Dip the rice-balls into this, after which cover them with the bread-crumbs.

Chop up a small onion very wonderful, fry it till tender in a little or no butter, but do not let it brown; add a small teaspoonful of combined savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for two or three minutes, and then add them to the rice. Rice with Cabbage and Cheese.-Wash some rice and let it soak in some hot 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, a bit of pepper and salt, and about a quarter of a grated nutmeg. 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 the milk. “Bread and Milk, for everybody is aware of how this ought to be completed. As soon as it is tender add a quart of milk, flavoured with a bit cinnamon, three ounces of sugar, three ounces of carefully washed grocer’s currants, and let it boil for a quarter of an hour. Take a few quarter of a pound of butter, melt it in a stew-pan, and add a couple of cupful of milk, or still better, cream.