. Diet in illness and convalescence. t; pour it into a basin, cover it well,and place it in the oven to bake for an hour; or it maybe cooked in the double saucepan. In a copper sauce-pan it can be boiled at the top of the range withoutburning, when it will be cooked in about twenty min-utes. A Rice Dish (to be served as a vegetable) Mix carefully (not to break the grains) in a pint ofboiled rice a table-spoonful of either minced parsley orcives; put a piece of butter the size of a pigeons egginto a saucepan, and let it color a light brown; mixthe rice in the butter, and serve hot as a vegetabl
. Diet in illness and convalescence. t; pour it into a basin, cover it well,and place it in the oven to bake for an hour; or it maybe cooked in the double saucepan. In a copper sauce-pan it can be boiled at the top of the range withoutburning, when it will be cooked in about twenty min-utes. A Rice Dish (to be served as a vegetable) Mix carefully (not to break the grains) in a pint ofboiled rice a table-spoonful of either minced parsley orcives; put a piece of butter the size of a pigeons egginto a saucepan, and let it color a light brown; mixthe rice in the butter, and serve hot as a vegetable. A 175 DIET IN ILLNESS AND CONVALESCENCE little mound of this rice may be placed in the centreof a platter, with a row of green peas around it. Rice and Gravy Fresh-boiled rice wet with the juice from roast beefor mutton (free from fat) may be served on a piece oftoast. Rice Cones Cook the rice in either milk or water, and whilehot pour it into cups (which have previously beendipped in cold water), filling them about three-fourths. full. When cold and ready to serve, turn them out,arranging them uniformly on a platter; or, for an in-valid, turn one into a small oval platter or a out a little of the rice from the top of eachcone, and put in its place any kind of jelly. Pour inthe bottom of the dish a hot brandy sauce (see ), or hot sweet sauce of any kind, provided it isnot flavored with vanilla. Or raisins, figs, or datesmay be plumped by pouring boiling water over them,then drained and served around the cones. A Plain Rice-pudding The manner of making this delicious and plain-est of puddings was taught the writer by an admi-rable chef, Louis Bertholon. The flavor is quite re- 176 FOODS markable, considering that it is almost as simple asplain boiled rice. For an invalid choose a little puclding-dish holdingabout a pint. Put in a heaping table-spoonful of un-cooked rice, fill the dish with boiling milk, and placeit in the oven. Let it cook, stirring it once
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