Casserole of Rice with Tomato Sauce.
Boil one cup of rice tender in hot water, a little salt, shaking up from time to time, but never stirring. Drain dry, add a very little milk in which has been stirred a beaten egg, a teaspoonful of butter, a little pepper and salt. Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again. Pile it around the inner edge of a flat dish; smooth it neatly, rounding the top, into a sort of fence; wash over carefully with the beaten yolks of two eggs, and set it in the oven until firm.
Drain more than half the juice from a can of tomatoes; season with a little chopped onion, pepper, salt, and sugar. Stew twenty minutes; stir in a tablespoonful of butter, and two tablespoonfuls of fine bread-crumbs; stew three or four minutes to thicken it well, and pour within the hedge of rice.