no want of economy in the recipe. Suppose we are going to make a rice
border. Take a pound of rice and wash it carefully if we are going to fill
it with fruit we must boil it in sweetened milk, but if we are going to
fill it with vegetables we must boil it in vegetable stock or water. Add,
as the case may be, sufficient liquid to boil the rice till it is
thoroughly tender and soft. Now place it in a large bowl, and with a
wooden spoon mash it till it becomes a sort of firm, compact paste; then
take it out and roll it into the shape of a cannon-ball, and having done
this, flatten it till it becomes of the shape of the cheeses one meets with
in Holland--flat top and bottom, with rounded edges. You can now ornament
the outside by making it resemble a fluted mould of jelly. The best way of
doing this is to cut a carrot in half and scoop out part of the inside with
a cheese-scoop, so that the width of the part where it is scooped is about
the same as the two flat sides. Make the outside of the rice perfectly
smooth with the back of a wooden spoon. Butter the carrot mould to prevent
it sticking, and press this gently on the outside of the shape of rice till
it resembles the outside of a column in Gothic architecture, then place it
in the oven and let it bake till it is firm and dry. Then scoop out the
centre and put it back for a short time. If the border is going to be used
for a macedoine of vegetables, beat up a yolk of egg and paint the outside
of the casserole with this, and then it will bake a nice golden-brown
colour. Now take it out of the oven and fill it accordingly. It can be
served hot or cold, or it can be filled with a German salad. (_See_
MACEDOINE OF FRUIT; MACEDOINE OF VEGETABLES; SALAD, GERMAN.)


RICE CROQUETTES, SAVOURY.--Boil a teacupful of rice in some stock or water
(about two breakfastcupfuls), till it is tender, and until the rice has
absorbed all the water or stock. Chop up a small onion very fine, fry it
till tender in a very little butter, but do not let it brown; add a small