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RICE (a la Turque)

No. 1.--Wash half a pound of rice in two or three waters. Throw it into a saucepan of boiling water, and boil quickly for five minutes. Drain and dry it. Slice an onion, and fry in hot fat till it is lightly browned. Take it out and fry the rice in the same butter over a gentle fire, turning it about continually to keep it form burning. When it is lightly coloured, pour over it three pints of good gravy soup, lightly tinged with saffron powder, and let it simmer gently till tender. Add to the soup a slight seasoning of salt and cayenne, a thickening of flour and butter, and as much grated Parmesan as will season it. Boil the whole gently for ten minutes, and serve as hot as possible in a soup tureen. No. 2.--Boil and dry the rice as above. Melt a slice of butter in a frying-pan, and fry in this the rice, first colouring it slightly with ground saffron, and seasoning with salt and cayenne. As the rice will burn very easily, it should be fried over a gentle fire, and should be thrown in just as the butter begins to simmer. When it is lightly browned throw in two table-spoonfuls of raisins, picked and cleaned. Serve very hot. The rice must be boiled until it is tender but unbroken.