ith the cloth the lid will fit very tight indeed. Now put the
saucepan on the fire and make the water boil continuously. By these means
you steam the rice till it is tender and lose none of the nourishment. We
can always learn from America.


RISOTTO A LA MILANNAISE.--Take a teacupful of rice, wash it thoroughly and
dry it. Chop up a small onion and put it in the bottom of a small stew-pan
and fry the onion to a light-brown colour. Now add the dry rice, and stir
this up with the onion and butter till the rice also is fried of a nice
light-brown colour. Now add two breakfastcupfuls of stock or water and a
pinch of powdered saffron, about sufficient to cover a threepenny-piece;
let the rice boil for ten or eleven minutes, move the saucepan to the side
of the fire and let it stand for twenty minutes or half an hour till it has
absorbed all the stock or water. Now mix in a couple of tablespoonfuls of
grated Parmesan cheese. Flavour with a little pepper and salt, and serve
the whole very hot.


RICE WITH CABBAGE AND CHEESE.--Wash some rice and let it soak in some hot
water, with a cabbage sliced up, for about an hour; then strain it off and
put the rice and cabbage in a stew-pan with some butter, a little pepper
and salt, and about a quarter of a grated nutmeg. Toss these about in the
butter for ten minutes or a quarter of an hour over the fire, but do not
let them turn colour; then add a small quantity of water or stock, let it
stew till it is tender, and then serve it very hot with some grated 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