From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Rice, Creamed

Take half a pound of rice, wash and pick it; parboil and strain; season with pepper and slat; pour over it a quart of soup or of good veal stock; let it boil two hours and pass it through a tamis.

← RICE CREAM (another way)Rice Cream Soup →

Rice, Creamed

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