Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

To the above ways, in India or other southern countries, they add, besides salt and nutmeg, a teaspoonful of curry-powder to a pound of rice. In Italy they add slices of ham, sausage, saffron, and even Parmesan cheese. When cooked, chopped truffles may be added at the same time with the butter. Oil is sometimes used instead of butter. _In Border._--When thus prepared, take it with a spoon and place it all around the dish, leaving room in the middle to serve a bird, and then serve warm. _Another way._--When prepared as above, put the rice in a mould for border; the rice must be rather dry and the mould well buttered. Press on it so as to fill the mould well, then put it in an oven at about 350 deg. Fahr. for ten or twelve minutes. Take off, place a dish on the mould, turn it upside down, and remove the mould. The inside of a mould, for border, is plain, but the outside and bottom are scalloped; the bottom makes the top of the rice when served. There is an empty place in the centre to hold a bird. _Cake._--Butter a mould well and then dust it with sugar. Prepare rice as directed for _croquettes_, and instead of spreading it on a dish to cool, fill the mould about two-thirds full with it, and bake in a warm but not quick oven for about half an hour. Serve on a dish. The mould may be prepared with sugar only in this way: put pulverized sugar into the mould, set it on a rather slow fire, and when turning rather brown turn the mould round and round, so as to have it lined all over with sugar; bake as above, turn over a dish, remove the mould, and serve hot or cold, with or without a sauce for puddings. _In Croquettes._--Wash four ounces of rice in cold water and set it on the fire with a pint of milk and the rind of half a lemon; when done or nearly so, the milk may be boiled away or