Buttered rice
This, too, is a nice “made-over entrée.” Boil rice in the usual way, and, after draining well, press while warm into a bowl or mold. Next day turn it out carefully upon a pie plate and set in a quick oven. When it is hot all through draw to the door of the oven and butter abundantly. Shut the oven door and brown lightly. Butter again and sift a thick coating of grated cheese (Parmesan, if you have it) over all. Leave in the oven for a few minutes to melt the cheese, and heap irregularly with a meringue of the whites of two eggs beaten up with a pinch of celery salt. Brown very lightly, slip a spatula under the mold and transfer carefully to a hot platter.
It is a pretty yet a simple side dish, good and easily made.