the liquor in the tin should be added to the boiled rice, but in every case
the rice should be made to absorb the liquor in which it is boiled. Eggs
can again be added, as well as grated Parmesan cheese.

A cheap and quick way of making rice savoury is to mix it with a large
tablespoonful of chutney; make it hot with a little butter, and add
pepper--cayenne if preferred--and a little lemon-juice.

Rice can also be served as savoury by boiling it in any of the sauces that
may be termed savoury in distinction to those that are sweet, given in the
chapter entitled "Sauces."


RICE AND EGGS.--Boil, say half a pound of rice, and let it absorb the water
in which it is boiled. Take four hard-boiled eggs, separate the yolks from
the whites, chop the whites very fine, and add them to the rice with about
a brimming teaspoonful of chopped blanched parsley and sufficient savoury
herbs to cover a sixpence. Put this in the saucepan and make it hot, with
a little butter, and flavour with plenty of pepper and salt. In the
meantime beat the yellow hard-boiled yolks to a yellow powder, turn out the
rice mixture, when thoroughly hot, into a vegetable dish, and put the
yellow powder either in the centre or make a ring of the yellow powder
round the edge of the rice, and serve a little pile of fried parsley in the
middle.


RICE AND TOMATO.--Take half-a-dozen ripe tomatoes, squeeze out the pips,
and put them in a tin in the oven with a little butter to bake; baste them
occasionally with a little butter. In the meantime boil half a pound of
rice in a little stock or water, only adding sufficient so that the rice