re until the rice is perfectly tender, occasionally shaking the pan to
prevent its sticking. Prepared thus, every grain should be separate and
white. Either dish it separately, or place it round the curry as a
border.

_Time_.--15 to 25 minutes.

_Average cost_, 7d.

_Sufficient_ for 2 moderate-sized curries.

_Seasonable_ at any time.

BUTTERED RICE.

1349. INGREDIENTS.--1/4 lb. of rice, 1-1/2 pint of milk, 2 oz. of
butter, sugar to taste, grated nutmeg or pounded cinnamon.

_Mode_.--Wash and pick the rice, drain and put it into a saucepan with
the milk; let it swell gradually, and, when tender, pour off the milk;
stir in the butter, sugar, and nutmeg or cinnamon, and, when the butter
is thoroughly melted, and the whole is quite hot, serve. After the milk
is poured off, be particular that the rice does not burn: to prevent
this, do not cease stirring it.

_Time_.--About 3/4 hour to swell the rice.

_Average cost_, 7d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

RICE was held in great esteem by the ancients: they considered it as a
very beneficial food for the chest; therefore it was recommended in
cases of consumption, and to persons subject to spitting of blood.

SAVOURY CASSEROLE OF RICE.

Or Rice Border, for Ragouts, Fricassees, &c. (an Entree).

1350. INGREDIENTS.--1-1/2 lb. of rice, 3 pints of weak stock or broth, 2
slices of fat ham, 1 teaspoonful of salt.

[Illustration: CASSEROLE OF RICE.]

_Mode_.--A casserole of rice, when made in a mould, is not such a
difficult operation as when it is moulded by the hand. It is an elegant
and inexpensive entree, as the remains of cold fish, flesh, or fowl may
be served as ragouts, fricassees, &c., inclosed in the casserole. It
requires great nicety in its preparation, the principal thing to attend
to being the boiling of the rice, as, if this is not sufficiently
cooked, the casserole, when moulded, will have a rough appearance, which
would entirely spoil it. After having washed the rice in two or three
waters, drain it well, and put it into a stewpan with the stock, ham,
and salt; cover the pan closely, and let the rice gradually swell over a
slow fire, occasionally stirring, to prevent its sticking. When it is
quite soft, strain it, pick out the pieces of ham, and, with the back of
a large wooden spoon, mash the rice to a perfectly smooth paste. Then
well grease a mould (moulds are made purposely for rice borders), and
turn it