In the meantime beat the yellow hard-boiled yolks to a yellow powder, turn out the rice mixture, when thoroughly hot, into a vegetable dish, and put the yellow powder either in the centre or make a ring of the yellow powder round the edge of the rice, and serve a little pile of fried parsley in the middle.
RICE AND TOMATO .-- Take half-a-dozen ripe tomatoes, squeeze out the pips, and put them in a tin in the oven with a little butter to bake; baste them occasionally with a little butter.

In the meantime boil half a pound of rice in a little stock or water, only adding sufficient so that the rice can absorb the liquid.

When this is done (and this will take about the same time as the tomatoes take to bake), pour all the liquid and butter in the tin on to the rice and stir it well up with some pepper and salt.

Put this on a dish, and serve the tomatoes on the rice with the red, unbroken side uppermost.
MACARONI .-- Macaroni is a preparation of pure wheaten flour.

It is chiefly made in Italy, though a good deal is made in Geneva and Switzerland.