Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

the range for ten minutes. Mix, then, with two beaten eggs, a tablespoonful of butter, pepper and salt to taste. Line a well-greased dish with this paste, leaving a hollow in the middle. The walls of rice should be about an inch thick. Set in the hot oven for five minutes. Have ready a cupful of hot milk; stir into it a tablespoonful of butter rolled in flour, half a cupful of grated cheese, a generous pinch of paprika, with salt to taste, and a pinch of baking-soda. Lastly, and quickly, add a beaten egg. Pour this mixture into the hollowed rice, sift fine crumbs over it, and set covered in the oven. At the end of ten minutes uncover and brown slightly. Serve at once, as it falls into heaviness with standing. Cheese rice Boil a cupful of rice in two quarts of water. When tender, turn into a colander, drain, shake hard and stand at the side of the range ten minutes to dry. Now stir into the rice, first, a tablespoonful of melted butter, then four tablespoonfuls of Parmesan cheese and a dash of cayenne pepper. Serve very hot. Tomatoes and cheese Cut the stem-end from large tomatoes, and with a small spoon scoop out the insides. To two tablespoonfuls of the tomato pulp add a teaspoonful of bread-crumbs and the same quantity of cheese crumbled into bits. Season to taste and return this mixture to the tomatoes. Replace the stem-ends and bake the tomatoes for twenty minutes in a roasting-pan. Transfer to a hot platter and serve. Cheese straws To a half pint of prepared flour add two ounces of grated Parmesan cheese, moisten with the yolk of an egg and enough milk to make a paste that can be rolled out. Roll into a thin sheet and cut into narrow “straws.” Bake to a delicate brown. While they are hot sift grated cheese over them. Cheese puffs In a saucepan of boiling water melt two tablespoonfuls of butter. When the water and butter are boiling, stir into them four tablespoonfuls of flour, wet with a