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Cold milk ought to accompany this porridge. A few years in the past we watched a black man boiling rice on board a P. and O. boat (the Mizapore); he proceeded as follows:-He boiled the rice for about ten minutes, or perhaps a minute or two longer, strained it off in a sieve, and then washed the rice with cold water, after which put the rice again within the stew-pan to as soon as extra get sizzling and swell. Take, say, half a pound of sparghetti, wash it in cold water, and throw it instantly into boiling salted water; boil it until it is tender, about twenty minutes, drain it, put it into a hot vegetable-dish, and combine in two or three tablespoonfuls of grated Parmesan cheese; toss it about calmly with a couple of forks, till the cheese melts and varieties what may be known as cobwebs on tossing it about. Rice and Eggs.-Boil, say half a pound of rice, and let it absorb the water during which it is boiled. Now throw the rice into boiling water, say a quart; let the rice boil gently till it is tender, pressure off the rice and reserve the rice-water for different purposes.

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 till the grains change into dry and separate simply the one from the other. Wash totally, as before, a teacupful of rice and put it in a small stew-pan or saucepan with two breakfastcupfuls of water, deliver this to a boil and let it boil for ten minutes, then remove the saucepan to the aspect of the fire and let the rice soak and swell for about twenty minutes. Now add two breakfastcupfuls of stock or water and a pinch of powdered saffron, about enough to cowl a threepenny-piece; let the rice boil for ten or eleven minutes, move the saucepan to the facet of the fireplace and let it stand for twenty minutes or half an hour until it has absorbed all of the inventory or water.

The best way of doing this is to chop a carrot in half and scoop out part of the inside with a cheese-scoop, so that the width of the half the place it is scooped is about the identical as the two flat sides. The time rice will take to boil treated this manner would be most likely about twenty minutes, however this time would differ barely with the standard and size of the rice. Now take two eggs, separate the yolk from the white of 1, beat up the entire egg and one white completely in a basin, however do no beat it to a froth; add the rice mixture to this, mix it once more very completely, and then roll it into balls about the scale of a small walnut, seasoning the mixture with enough pepper and salt. Now place it in a big bowl, and with a picket spoon mash it till it turns into a sort of firm, compact paste; then take it out and roll it into the form of a cannon-ball, and having finished this, flatten it till it becomes of the shape of the cheeses one meets with in Holland-flat top and bottom, what is rice with rounded edges. Dip the rice-balls into this, and then cover them with the bread-crumbs.

Chop up a small onion very nice, fry it till tender in a very little butter, however don't let it brown; add a small teaspoonful of combined savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for two or three minutes, and then add them to the rice. Rice with Cabbage and Cheese.-Wash some rice and let it soak in some sizzling 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 bit of pepper and salt, and a couple of quarter of a grated nutmeg. 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 of the milk. "Bread and Milk, for everybody is aware of how this must be executed. As soon as it is tender add a quart of milk, flavoured with somewhat cinnamon, three ounces of sugar, three ounces of carefully washed grocer’s currants, and let it boil for a quarter of an hour. Take about a quarter of a pound of butter, melt it in a stew-pan, and add a few cupful of milk, or still better, cream.