fricassee, ragout, etc. The second method is a little more difficult.
Put one cupful of rice on to boil in three cupfuls of cold water. When
it has been boiling half an hour, add two table-spoonfuls of butter
and one heaping teaspoonful of salt. Set back where it will just
simmer, and cook one hour longer. Mash very fine with a spoon, add two
well-beaten eggs, and stir for three minutes. Butter a plain border
mould, and fill with the rice. Place in the heater for ten minutes.
Turn upon a hot dish. Fill the centre with a fricassee, salmis or
blanquette, and serve hot. A mould with a border two inches high and
wide, and having a space in the centre five and a half inches wide and
eleven long, is pretty and convenient for rice and potato borders, and
also for jelly borders, with which to decorate salads, boned chicken,
creams, etc.


Potato Border.

Six potatoes, three eggs, one table-spoonful of butter, one of salt,
half a cupful of boiling milk. Pare, boil and mash the potatoes. When
fine and light, add the butter, salt and pepper and two well-beaten
eggs. Butter the border mould and pack the potato in it. Let this
stand on the kitchen table ten minutes; then turn out on a dish and
brush over with one well-beaten egg. Brown in the oven. Fill the
centre with a curry, fricassee, salmis or blanquette.


To Make a Croustade.

The bread for the _croustade_ must not be too light, and should
be at least three days old. If the loaf is round, it can be carved