Cassell's Vegetarian Cookery/rice

Lentil Porridge.-To every quart of water add about six tablespoonfuls of lentil flour; let the entire boil for about a quarter of an hour, and flavour with pepper and salt. Add additionally two tablespoonfuls of tomato conserve (bought by all grocers, in bottles), and serve immediately. Toss these about in the butter for ten minutes or a quarter of an hour over the hearth, however do not allow them to flip color; then add a small quantity of water or inventory, let it stew till it’s tender, and then serve it very popular with some grated cheese sprinkled excessive. Butter the carrot mould to stop it sticking, and press this gently on the skin of the form of rice till it resembles the skin of a column in Gothic architecture, then place it in the oven and let it bake till it is firm and dry. Sparghetti is not a tube, but merely macaroni made within the form of peculiar wax-tapers, which it resembles very a lot in appearance. The strange means of constructing porridge is the following-Put as a lot water as is more likely to be required into a saucepan with a sprinkling of salt, and let the water boil.
Of course, both vegetables and fruit can be prepared at house a lot cheaper from contemporary fruit and vegetables, but this requires time and forethought. Then scoop out the centre and put it back for a short time. Chop up a small onion very superb, fry it until tender in a very little butter, but don’t let it brown; add a small teaspoonful of mixed savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for 2 or three minutes, and then add them to the rice. Take four laborious-boiled eggs, separate the yolks from the whites, chop the whites very wonderful, and add them to the rice with a few brimming teaspoonful of chopped blanched parsley and sufficient savoury herbs to cowl a sixpence. Pile it within the form of a dome, cover with bread-raspings, somewhat clarified butter run by a colander, and brown very evenly with a salamander. Now place it in a big bowl, and with a picket spoon mash it until it becomes a kind of firm, compact paste; then take it out and roll it into the shape of a cannon-ball, and having carried out this, flatten it till it becomes of the shape of the cheeses one meets with in Holland-flat high and bottom, with rounded edges.
Make the outside of the rice completely clean with the again of a wood spoon. Now mix it up with some curry sauce, make the entire hot, and ship it to desk with a number of whole bay-leaves combined in with the rice. Next put a pint of milk on to boil, and as soon as it boils combine within the oatmeal and milk, and let it boil for a couple of quarter of an hour, taking care to keep stirring it the whole time. Next boil the rice and barley gently for three or 4 hours, strain them off, and boil them up again in somewhat milk for a short while earlier than they are wanted. When this is finished (and this will take about the identical time because the tomatoes take to bake), pour all of the liquid and butter within the tin on to the rice and stir it effectively up with some pepper and salt. Drain off the macaroni and put it in a stew-pan with the chestnuts and about a few ounces of butter to moisten it, and stir it all together and put an onion in to flavour it as when you have been making bread sauce; but the onion have to be taken out complete before it is served.
Rice, Curried.-Boil a teacupful of properly-washed rice in two breakfastcupfuls of water, and let the rice absorb all of the water; put a cloth within the saucepan, and stir up the rice occasionally with a fork until the grains become dry and separate easily the one from the opposite. Stir until the cheese is melted and the entire is free from lumps, when put in the macaroni and transfer it gently spherical the pan till combined and hot, or put the macaroni on a scorching dish and pour the sauce over. Wash after which boil a quarter of a pound of macaroni in slightly milk until it is sort of tender, then put right into a well-buttered oval tin a layer of macaroni, and cover this with a layer of bread-crumbs, blended with grated cheese, and add a few little lumps of butter; then put another layer of macaroni and another layer of bread-crumbs and cheese. Hominy.-Take a teacupful of hominy, wash it in a number of waters and rub it nicely between the fingers, and throw away the grains that float on the top, the same as you do with split peas, pour the water off the highest, then pressure it off, and put it in a basin with a quart of water, and cover the basin over with a cloth; put it by to soak in a single day, ought to it be required for breakfast in the morning.

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