Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

cheese sprinkled over the top. N.B.--The end of cheese rind can be utilised with this dish. RICE WITH CHEESE.--Wash some rice and then boil it for ten or eleven minutes in some milk, and let it stand till it has soaked up all the milk. The proportion generally is, as we have said before, a teacupful of rice to two breakfastcupfuls of milk; but as we shall want the rice rather moist on the present occasion, we must allow a little more milk. Now mix in some grated cheese and a little pepper and salt, place the mixture in a pie-dish, and cover the top with grated cheese, and place the pie-dish in the oven and bake till the top is nicely browned, and then serve. Some cooks add a good spoonful of made mustard to the mixture. Some 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