Cold milk should accompany this porridge. A few years ago 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 chilly water, and then put the rice back in the stew-pan to once more get sizzling and swell. Take, say, half a pound of sparghetti, wash it in cold water, and throw it instantly into boiling salted water; boil it until it's tender, about twenty minutes, drain it, put it right into a hot vegetable-dish, and mix in two or three tablespoonfuls of grated Parmesan cheese; toss it about calmly with a couple of forks, till the cheese melts and varieties what could also 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 in which it's boiled. Now throw the rice into boiling water, say a quart; let the rice boil gently till it is tender, strain off the rice and reserve the rice-water for other functions.

Rice, Curried.-Boil a teacupful of well-washed rice in two breakfastcupfuls of water, and let the rice absorb all the water; put a cloth in the saucepan, and stir up the rice sometimes with a fork till the grains turn into dry and separate simply the one from the opposite. Wash totally, as earlier than, a teacupful of rice and put it in a small stew-pan or saucepan with two breakfastcupfuls of water, convey this to a boil and let it boil for ten minutes, then remove the saucepan to the facet of the fireplace and let the rice soak and swell for about twenty minutes. Now add two breakfastcupfuls of stock or water and a pinch of powdered saffron, about sufficient to cowl a threepenny-piece; let the rice boil for ten or eleven minutes, transfer the saucepan to the facet of the fireplace and let it stand for twenty minutes or half an hour until it has absorbed all of the inventory or water.

One of the simplest ways of doing that is to cut a carrot in half and scoop out part of the inside with a cheese-scoop, in order that the width of the part where it is scooped is about the same as the 2 flat sides. The time rice will take to boil handled this fashion could be in all probability about twenty minutes, but this time would differ slightly with the quality and measurement of the rice. Now take two eggs, separate the yolk from the white of 1, beat up the entire egg and one white completely in a basin, however do no beat it to a froth; add the rice mixture to this, combine it again very thoroughly, after which roll it into balls about the scale of a small walnut, seasoning the mixture with enough pepper and salt. Now place it in a big bowl, and with a wooden spoon mash it until it turns into a form of firm, compact paste; then take it out and roll it into the form of a cannon-ball, and having performed this, flatten it until it turns into of the shape of the cheeses one meets with in Holland-flat top and bottom, 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 tremendous, fry it till tender in a very little butter, however don't let it brown; add a small teaspoonful of mixed savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for 2 or three minutes, and then add them to the rice. 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 strain 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 until it has soaked up all the milk. "Bread and Milk, for everybody knows how this needs to be executed. As quickly as it's tender add a quart of milk, flavoured with a bit of cinnamon, three ounces of sugar, three ounces of fastidiously washed grocer’s currants, and let it boil for a quarter of an hour. Take about a quarter of a pound of butter, melt it in a stew-pan, and add a couple of cupful of milk, or still higher, cream.