In this way every grain is distinct, yet perfectly tender. If
old, half an hour's boiling may be required. Test by biting a grain at the
end of twenty minutes. If tender, it is done.
RICE CROQUETTES.
Where used as a vegetable with dinner, to a pint of cold boiled rice allow
a tablespoonful of melted butter and one or two well-beaten eggs. Mix
thoroughly. A pinch of cayenne or a little chopped parsley may be added.
Make in the shape of corks; egg and crumb, and fry a golden brown.
MACARONI.
Never wash macaroni if it can be avoided. Break in lengths of three or
four inches and throw into boiling, salted water, allowing quarter of a
pound for a dinner for three or four. Boil for half an hour, and drain off
the water. It may be served plain with tomato sauce, or simply buttered,
or with drawn butter poured over it.
MACARONI WITH CHEESE.
Boil as directed. Make a pint of white sauce or _roux_, as on p. 169,
using milk if it can be had, though water answers. Have a cupful of good
grated cheese. Butter a pudding-dish. Put in a layer of macaroni, one of
sauce, and one of cheese, ending with cheese. Dust the top with sifted
bread or cracker crumbs, dot with bits of butter, and bake fifteen minutes
in a quick oven. It can be baked in the same way without cheese, or with
simply a cup of milk and two eggs added, making a sort of pudding.
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