Wash 1 cup of rice by letting water run through it in a sieve, and put it in a large double boiler, the top of which contains plenty of water at boiling point; add 1 teaspoon of salt, and let it boil, tightly covered, for twenty-five minutes; pour off the water then from the rice, still holding the cover on, and again place it over the boiler, and let the rice steam for another twenty minutes, when it will be found that each grain is separate, as it should be. Use a fork to scrape it lightly into the serving dish.
Let ½ cup of rice soak for several hours in 2 cups of warm water. Drain and put in a baking dish, and cover with 3 cups of milk containing ½ a teaspoon of salt. Cover the dish, and let bake slowly for an hour or until the milk is absorbed and the separate grains of rice are soft.
Put 2 tablespoons of butter in a saucepan, and when melted add ½ cup of rice, and stir it for fifteen minutes; then add 1 chopped onion, 1 chopped tomato, and 1 clove of garlic, cover with hot water or vegetable stock, and season highly with salt and pepper; stir well, then cover, and let the rice cook slowly for forty minutes.
Take 1 cup of cold boiled rice, and put with it in a saucepan 1 teaspoon of butter, 3 or 4 sliced tomatoes (or a cup of drained canned ones), 1 bay leaf, some celery salt, pepper and salt, and stir well together; let cook slowly for ten minutes, taking care that it does not burn; remove the bay leaf, and serve on thick slices of toast.
Press newly boiled rice into an inch-deep pan, cover with a weight, and let it become cold. Cut into two-inch squares, and fry until brown in hot butter. Serve with tomato or curry sauce.
Butter a baking dish, and sprinkle the bottom with a layer of boiled rice, and cover this with slices of hard-boiled eggs; dot well with butter, sprinkle with salt and pepper, then arrange another layer of rice and egg, etc., alternating thus until the dish is filled. Cover the top with bread crumbs, pour over all 2 tablespoons of melted butter, moisten with ½ cup of milk, and bake slowly for twenty minutes.
Butter a baking dish well, and sprinkle a half-inch layer of boiled rice on the bottom; season with salt and pepper, and dot well with butter; then arrange a generous layer of grated cheese, and sprinkle this with English mustard mixed with water, then add another layer of rice, and so continue until the dish is well filled, having the rice on top. Pour over all ½ cup of milk, or of the water in which the rice boiled, and let cook slowly in the oven for twenty minutes.
Butter a baking dish well, and put a layer of rice in the bottom of it, and over this arrange slices of tomatoes; dot well with butter, and season plentifully with pepper and salt and celery salt, then place another layer of rice, and so proceed until the dish is well filled. Pour ½ cup of canned tomato juice over the rice, sprinkle the top with grated cheese, and bake for twenty minutes.
Put 1 cup of milk in a double boiler, when hot add to it 1 tablespoon of flour mixed with 1 tablespoon of butter, 1 teaspoon of grated onion (or a few drops of onion extract), and ½ teaspoon of salt; stir into this 2 cups of boiled rice, let cook for five minutes, then put in a buttered baking dish, with ½ cup of grated cheese on top, dredge this with paprika, sprinkle with bread crumbs, and let brown in the oven.
Beat the yolks and whites of 2 eggs separately, and to the yolks add ¼ of a cup of milk, ⅓ of a cup of cold boiled rice, 1 tablespoon of melted butter, some salt and pepper, and finally the stiff whites of the eggs. Put in a buttered omelet pan, and proceed as in making the usual omelet, cooking over a slow fire and shaking the pan vigorously. Sprinkle with salt and a little paprika; when set, turn together; serve with a sauce if desired, and garnish with watercress.
Butter a baking dish, and put an inch-deep layer of boiled rice in the bottom. Over this sprinkle finely chopped fresh or canned tomatoes, season with salt and pepper, and dot well with butter; then place another layer of rice somewhat thinner, and over this spread finely chopped green peppers, and so alternate tomatoes, peppers, and rice until the dish is well filled, having a layer of rice on the top. Garnish this with thin slices of tomato in the centre, and encircle the edge with thinly cut rings from the peppers. Pour 2 tablespoons of melted butter over all, cover lightly with a tin cover, and let cook in a slow oven for twenty minutes; just before serving add 2 more tablespoons of melted butter.
Butter a baking dish, and half fill it with freshly boiled rice, sprinkle this with salt, pepper, celery salt, and a few drops of Worcestershire Sauce, then dot with mustard mixed with water, and pour ½ cup of tomato sauce over the surface evenly. Fill the dish with the remaining rice, and season again with the same ingredients, adding ½ cup of grated cheese (sage cheese preferably); after pouring on the tomato sauce cover with a thin layer of crumbs and bake fifteen minutes in a slow oven.
Unpolished rice is used extensively in rice-growing countries, and has a quite distinct taste. When it can be obtained it makes a pleasant change, and can be served in any of the ways described for rice.
Break ¼ of a package of macaroni into two-inch lengths, and drop it into rapidly boiling salted water. Let it boil for twenty-five minutes, then drain, and arrange with alternate layers of grated cheese in a buttered baking dish. Season each layer with pepper and salt, and when the dish is filled pour over all 1 cup of hot milk into which 1 tablespoon of flour and 1 of butter have been made smooth. Cover the top with crumbs and bake twenty minutes or until browned.
Some makers of macaroni recommend putting the macaroni in cold water for fifteen minutes after boiling it, and then reheating it with seasoning, etc.
Break ¼ of a package of macaroni into two-inch lengths, and put it into 2 quarts of rapidly boiling salted water; let boil rapidly for twenty-five minutes, then drain. Butter a baking dish, and put in it a half-inch layer of the macaroni, sprinkle generously with grated cheese, and season with salt and pepper; then put another layer of macaroni, and proceed as before until the dish is well filled, having macaroni on the top. Dot evenly with butter, and bake about fifteen minutes or until a golden brown.
Break half a package of macaroni into two-inch lengths, and drop it slowly into 2 quarts of rapidly boiling salted water; in fifteen minutes pour off all but 1 cup of the water, and add ½ cup of hot milk, stir often with a fork, and let boil until nearly dry or until tender, which will be in ten or fifteen minutes, and lift the macaroni into a strainer the instant it is cooked. Butter a baking dish, and put in it a layer of macaroni, dredge with salt and pepper, then sprinkle lightly with a layer of grated cheese (using 1 cup for the whole dish); dot well with mixed mustard, and sprinkle with Worcestershire sauce. Fill the dish with layers in this way, pour ½ cup of milk over all, and bake fifteen or twenty minutes, or until brown, in a quick oven.
Break ¼ of a pound of macaroni into four-inch lengths, put in boiling salted water, and let it cook for twenty-five minutes. Drain, and put in a saucepan with 1 tablespoon of melted butter and 1½ cups of tomato sauce; season well with salt and pepper, and serve on a hot flat dish with grated cheese plentifully sprinkled over it.
Boil ¼ of a package of macaroni in rapidly boiling salted water for twenty-five minutes, and whilst it is cooking prepare a sauce as follows: Put a large tablespoon of butter in a saucepan, and when melted stir into it 1 minced onion, 1 tablespoon of chopped parsley, and season with salt and pepper. Let cook together for six or seven minutes, then add 1 tablespoon of flour and 1 cup of stewed and strained tomatoes, and stir well together for five minutes. Butter a baking dish, put a layer of macaroni in it, then a layer of sauce, and so on till the dish is well filled, and set in the oven for ten minutes before serving.
Boil ¼ of a pound of macaroni broken in two-inch lengths for twenty-five minutes, then drain, and put it in a buttered baking dish with 1 cup of tomato sauce; season well with salt and pepper, and put a half-inch layer of grated cheese on the top, and bake for fifteen minutes.
Put 1 tablespoon of butter in a saucepan, and when melted stir into it ½ a can of tomatoes, 1 small sweet green pepper, seeded and chopped fine, 1 large onion chopped fine, and ½ teaspoon of salt. Cover, and let cook very slowly for about forty minutes. Then press through a coarse sieve, and put in a double boiler to keep hot. Boil ¼ of a package of macaroni for twenty-five minutes, drain, and pour over it the hot sauce.
Put ¼ of a package of macaroni into boiling water, and let cook twenty-five minutes; drain, add 1 cup of hot milk, 1 tablespoon of butter, salt, pepper, and paprika; let boil up once, add ½ cup of grated cheese, and let cook five minutes more before serving.
Put in a saucepan 2 tablespoons of butter, and when melted add 1 cup of grated cheese and stir until the cheese is melted, and then add ½ a teaspoon of salt, ½ a teaspoon of mustard, ½ teaspoon of paprika, and 1 tablespoon of flour dissolved in ½ cup of cream (or milk), to which also add 3 slightly beaten eggs; mix all together thoroughly, put in 1 cup of cooked macaroni, and serve with toast.
Spaghetti can be cooked in any of the ways described for macaroni, but real Neapolitan spaghetti is cooked as follows:—Break 1 lb. of spaghetti into 3 or 4 inch lengths, and put in a large saucepan full of highly salted boiling water and let boil for half an hour. At the same time put 1 cup of good olive oil in a frying pan and when hot put in it 2 green peppers, seeded and chopped, and let simmer until they begin to brown, then add 4 to 6 cloves of garlic cut fine, and 4 large tomatoes, peeled, quartered, and thinly sliced. Let cook for about half an hour or until the oil is all absorbed, and stir often. When cooked to the consistency of a thick sauce, sprinkle with salt and paprika; drain the spaghetti thoroughly, mix the sauce through it and serve on a large platter, sprinkling with freshly grated Parmesan cheese.
To make noodles add ½ cup of sifted flour containing ¼ of a teaspoon of salt to 1 large egg which has been slightly beaten. Mix well with a fork, and when stiff enough work with the fingers until the dough becomes very smooth and about the consistency of putty, and then wrap in a cloth and lay aside for half an hour. Sprinkle a bread-board well with flour, and roll the dough out upon this five or six times, rolling it thinner each time; at the last roll it as thin as possible without breaking, then roll it lightly together like a jelly-cake roll, and with a very sharp knife, beginning at one end, cut it into slices about ⅛ of an inch wide if to be used for soup, and ⅜ of an inch wide if to be used with a sauce. With the fingers shake these ribbons until they are separated, and let them dry for about half an hour.
Cut about ⅕ of the noodles very fine, and when dried, drop these in hot oil and fry until crisp and brown; serve these sprinkled over the boiled noodles.
To boil noodles, drop them in rapidly boiling salted water, cover them, and let them boil for twenty minutes, and then drain thoroughly.
Boiled noodles are delicious served with any brown sauce or tomato sauce, and can be used as directed for macaroni or spaghetti.
Very good noodles can be bought already made.
Put 2 cups of dried noodles into boiling salted water, let them cook rapidly for twenty minutes, drain, and put in a saucepan with 1 tablespoon of butter and 1 cup of brown sauce, to which has been added 1 tablespoon of reduced vinegar and a few capers if liked. Serve when thoroughly heated through, and add a little salt and pepper when in the dish.
Where man was all too marred with sin
The Ass, the Ox were bidden in.
Where Angels were unfit to come
These humble entered holydom.
There in the stable with the beast
The Christmas child hath spread His feast.
These His adorers were before
The Kings and Shepherds thronged the door.
And where no Angels knelt there kneeled
The innocent creatures of the field.