RISOTTO
Chop fine a small onion and three beans of garlic. Fry in butter, add half a cupful of boiling water, a teaspoonful of beef extract, and three or four dried mushrooms, soaked and chopped. Simmer for five minutes, pour over boiled rice, and season highly with grated Swiss and Parmesan cheese. Put in the oven until the cheese has softened, and serve.
SAVORY RICE
Cook half a cupful of rice in salted water until half done and drain. Cover with rich stock and simmer until the stock is absorbed. Season with salt and pepper, add three heaping tablespoonfuls of grated cheese, and serve.
RICE À LA CRÉOLE
Chop together a large onion, two seeded green peppers, and half a cupful of raw ham. Sauté in butter, then add a cupful of parboiled rice, three cupfuls of beef stock, one cupful of canned tomatoes, and a teaspoonful of salt. Cook very slowly until the rice is tender and the liquid nearly absorbed.
BOILED SALSIFY
Scrape a bunch of salsify and throw into cold acidulated water. Cut in pieces and boil until tender in salted water to cover. Drain, season with pepper, salt, and butter and, if desired, a little cream; or, serve with [Maître d’Hôtel], [Hollandaise], Onion, or [Italian Sauce].