16. Rice Savoury.
Any cold rice you may have by you may do for this dish. Well beat up two eggs with a little milk; mix with one small onion chopped, one small bead of garlic, one teaspoon of chopped parsley, one teaspoon mixed of lemon thyme, tarragon and chervil, Nepaul pepper and salt to taste. Mix all well together. Put it into a plain mould well buttered; put it in the oven till well set. Turn out on to a paper. Garnish with tufts of parsley and small red tomatoes.
N.B.—Rice can be cooked any colour, by simply adding a harmless vegetable colouring to the water in which it is boiled, and thus it looks very pretty served with stewed fruits, etc., as it makes the simplest thing look appetising and nice. Any cook with very little ingenuity could turn out any number of pretty and tasty dishes of rice alone; it has the advantage of being nutritious and digestible, and is about the most economical thing there is in the market.