_Ingredients._—6 oz. of rice, the yolks of 4 eggs, ½ a pint of cream,
rather more than two quarts of stock. _Mode._—Boil the rice in the
stock, and rub half of it through a tammy; put the stock in the
stewpan, add all the rice, and simmer gently for 5 minutes. Beat the
yolks of the eggs, mix them with the cream (previously boiled), and
strain through a hair sieve; take the soup off the fire, add the eggs
and cream, stirring frequently. Heat it gradually, stirring all the
time; but do not let it boil, or the eggs will curdle. _Time._—2 hours.
_Average cost_, 1_s._ 4_d._ per quart. _Sufficient_ for 8 persons.
_Seasonable_ all the year.
RICE for Curries, &c., Boiled.
_Ingredients._—¾ lb. of rice, water, salt. _Mode._—Pick, wash, and soak
the rice in plenty of cold water; then have ready a saucepan of boiling
water, drop the rice into it, and keep it boiling quickly, with the
lid uncovered, until it is tender, but not soft. Take it up, drain it,
and put it on a dish before the fire to dry; do not handle it much with
a spoon, but shake it about a little with two forks, that it may all
be equally dried, and strew over it a little salt. It is now ready to
serve, and may be heaped lightly on a dish by itself, or be laid round
the dish as a border, with a curry or fricassee in the centre. Some
cooks smooth the rice with the back of a spoon, and then brush it over
with the yolk of an egg, and set it in the oven to colour; but the
rice, well boiled, white, dry, and with every grain distinct, is by far
the more preferable mode of dressing it. During the process of boiling,
the rice should be attentively watched, that it be not overdone, as, if
this is the case, it will have a mashed and soft appearance. _Time._—15
to 25 minutes, according to the quality of the rice. _Average cost_,
3_d._ _Sufficient_ for a large dish of curry. _Seasonable_ at any time.