persons prefer it and some don't; it is therefore best to serve some made
mustard with the rice and cheese at table. Unless the mixture was fairly
moist before it was put into the pie-dish, it would dry up in the oven and
become uneatable.


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 occasionally with a fork till
the grains become dry and separate easily the one from the other. Now mix
it up with some curry sauce, make the whole hot, and send it to table with
a few whole bay-leaves mixed in with the rice. Only sufficient curry sauce
should be added to moisten the rice--it must not be rice swimming in gravy;
or you can make a well in the middle of the boiled rice and pour the curry
sauce into this.


RICE BORDERS (CASSEROLES).--Casseroles, or rice borders, form a very
handsome dish. It consists of a large border made of rice, the outside of
which can be ornamented and the centre of which can be filled with a
macedoine (_i.e._, a mixture) of fruit or vegetables. As you are probably
aware, grocers have in their shop-windows small tins with copper labels, on
which the word is printed "Macedoine." This tin contains a mixture of
cut-up, cooked vegetables. These are very useful to have in the house, as
a nice dish can be served at a few moments' notice. Mixed fruits are also
sold in bottles under the name of Macedoine of Fruits. Of course, both
vegetables and fruit can be prepared at home much cheaper from fresh fruit
and vegetables, but this requires time and forethought. These mixtures are
very much improved in appearance when served in a handsomely made rice
border, and as the border is eaten with the vegetables and fruit there is