Part 107 (1/2)

1 pint of milk.

2 oz. of grated cheese.

Pepper and salt.

_Method._--Boil the rice gently in the water for half an hour, then add the milk and cheese and boil gently for half an hour more.

Stewed Normandy Pippins.

_Ingredients_--1 lb. of pippins.

1 quart of water.

6 oz. of lump sugar.

_Method._--Soak the pippins in the water.

Then stew them with the sugar for one hour or more until quite soft.

Place them on a gla.s.s dish and pour the syrup over them.

ODDS AND ENDS.

Croutons of Bread for Soup.

Cut stale bread into small dice, fry them in a little b.u.t.ter, or in a large quant.i.ty of fat (_see_ French Frying), a golden brown colour.

Drain on kitchen paper and serve on a folded napkin.

Toasted Bread for Soup.

Cut toasted bread into small dice, put them on a baking-tin and place them in a quick oven for a few minutes. Serve on a folded napkin.

Bread-crumbs.

These are best made by rubbing stale bread through a wire sieve, or the crumb of stale bread may be dried in a slow oven and pounded for crumbs.

Browned Bread-crumbs.

These can be made from white crumbs, which should be put on a baking-tin and baked a golden brown colour in the oven; or the crusts of stale bread can be dried in a slow oven and pounded. Raspings can be used, but they should be rubbed through a wire sieve.

Browned Crumbs for Game.

Put white crumbs into a frying-pan with a little b.u.t.ter, and stir until they are lightly browned.

Macedoine of Vegetables.

Cut carrots and turnips into fancy shapes with a dry cutter, boil them separately, cooking the turnips five minutes and the carrots fifteen.