Flavour with a little pepper and salt, and serve the whole very hot.
RICE WITH CABBAGE AND CHEESE .-- Wash some rice and let it soak in some hot water, with a cabbage sliced up, for about an hour; then strain it off and put the rice and cabbage in a stew-pan with some butter, a little pepper and salt, and about a quarter of a grated nutmeg.

Toss these about in the butter for ten minutes or a quarter of an hour over the fire, but do not let them turn colour; then add a small quantity of water or stock, let it stew till it is tender, and then serve it very hot with some grated cheese sprinkled over the top.
N.B .-- The end of cheese rind can be utilised with this dish.
RICE WITH CHEESE .-- Wash some rice and then boil it for ten or eleven minutes in some milk, and let it stand till it has soaked up all the milk.
The proportion generally is, as we have said before, a teacupful of rice to two breakfastcupfuls of milk; but as we shall want the rice rather moist on the present occasion, we must allow a little more milk.

Now mix in some grated cheese and a little pepper and salt, place the mixture in a pie-dish, and cover the top with grated cheese, and place the pie-dish in the oven and bake till the top is nicely browned, and then serve.
Some cooks add a good spoonful of made mustard to the mixture.

Some persons prefer it and some don't; it is therefore best to serve some made mustard with the rice and cheese at table.

Unless the mixture was fairly moist before it was put into the pie-dish, it would dry up in the oven and become uneatable.
RICE, CURRIED .-- Boil a teacupful of well-washed rice in two breakfastcupfuls of water, and let the rice absorb all the water; put a cloth in the saucepan, and stir up the rice occasionally with a fork till the grains become dry and separate easily the one from the other.