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Cold milk ought to accompany this porridge. Many 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 back in the stew-pan to once extra get sizzling and swell. Take, say, half a pound of sparghetti, wash it in cold water, and throw it immediately into boiling salted water; boil it until it is tender, about twenty minutes, drain it, put it right into a hot vegetable-dish, and mix in two or three tablespoonfuls of grated Parmesan cheese; toss it about evenly with a couple of forks, till the cheese melts and forms what may be referred to 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's boiled. Now throw the rice into boiling water, say a quart; let the rice boil gently until it's tender, strain off the rice and reserve the rice-water for different functions.

Rice, Curried.-Boil a teacupful of nicely-washed rice in two breakfastcupfuls of water, and let the rice absorb all of the water; put a cloth in the saucepan, and stir up the rice occasionally with a fork till the grains change into dry and separate simply the one from the opposite. Wash thoroughly, as before, a teacupful of rice and put it in a small stew-pan or saucepan with two breakfastcupfuls of water, convey this to a boil and let it boil for ten minutes, then remove the saucepan to the side 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 sufficient to cover a threepenny-piece; let the rice boil for ten or eleven minutes, transfer the saucepan to the side of the fireplace and let it stand for twenty minutes or half an hour till it has absorbed all the inventory or water.

The best way of doing that is to cut a carrot in half and scoop out a part of the inside with a cheese-scoop, in order that the width of the part the place it's scooped is about the same as the two flat sides. The time rice will take to boil treated this manner can be probably about twenty minutes, but this time would differ slightly with the quality and measurement 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, but do no beat it to a froth; add the rice mixture to this, mix it again very completely, after which roll it into balls about the scale of a small walnut, seasoning the mixture with adequate pepper and salt. Now place it in a large bowl, and with a picket spoon mash it till it turns into a kind of firm, compact paste; then take it out and roll it into the shape of a cannon-ball, and having accomplished this, flatten it till it becomes of the form of the cheeses one meets with in Holland-flat high and backside, what is rice with rounded edges. Dip the rice-balls into this, after which cover them with the bread-crumbs.

Chop up a small onion very fine, fry it till tender in a very little butter, but do not 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 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 pressure it off and put the rice and cabbage in a stew-pan with some butter, a little pepper and salt, and a couple of quarter of a grated nutmeg. Rice with Cheese.-Wash some rice after which 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 everyone is aware of how this needs to be completed. As quickly as it is tender add a quart of milk, flavoured with a bit of cinnamon, three ounces of sugar, three ounces of rigorously washed grocer’s currants, and let it boil for a quarter of an hour. Take a couple of quarter of a pound of butter, melt it in a stew-pan, and add a couple of cupful of milk, or nonetheless better, cream.