utes in plenty of salted water and well
drained, and a cream sauce into which a slightly heaping teaspoonful of
curry powder has been stirred. Turn the egg border out on a hot platter,
fill the center with rice, pour some of the sauce over it, and the rest
around the border. Garnish with parsley and serve at once.

RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE.

Three-quarters of a cup of Carolina rice, picked over carefully and
washed. Boil fifteen minutes in salted water. Drain off the water and
have one pint and a half of boiling milk in a double boiler, stir the
rice into this and cook until all the milk is absorbed, then add a
tablespoonful of butter. Butter a border mould well, turn the rice into
it, pressing it down so that the form will be perfect, put in the plate
heater for five minutes, turn out on a platter and serve with vegetables
or hard boiled eggs in a cream sauce.

A BORDER TIMBALE OF MOCK CHICKEN.

Take three-quarters of a cup of rich milk, put half of it into a
saucepan with an ounce and a half of butter, let it come to a boil, and
then stir into it an ounce and a half of dried and sifted bread crumbs
and a good half tablespoonful of flour. Stir constantly until it no
longer sticks to the pan, remove from the fire and let it cool. When
cold add two heaping tablespoonfuls of finely chopped walnuts, one
tablespoonful of lemon juice, one teaspoonful of onion juice, one even
teaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten--one at
a time--and the rest of the milk, salt and pepper to taste. Beat hard.
Butter well a border mould, and sprinkle with fine bread crumbs, turn
the timbale mixture into it, set the mould in a pan of boiling water,
cover to keep from browning, and bake from ten to fifteen minutes.

SAUCE.--Put in a spider a good heaping tablespoonful of butter, let it
brown, add a thick slice of onion cut in small pieces and a heaping
tablespoonful of flour, stir constantly until it is a very dark rich
brown, being careful not to let it burn, then add a quarter of a pound
of fresh mushrooms, skinned and stemmed and cut into dice, let them cook
a few minutes, then add a stock made from their stems and skins. Have a
celery root that has been pared and cut into dice and cooked until
tender in very little water with a bay leaf and two cloves, remove the
cloves and bay leaf and turn the rest into the sauce, season with pepper
and salt. Turn the timbale out on a pl