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Rice Favourites

Take some rice boiled as for curry (see RICE, BOILED, FOR CURRY), add as much rich white sauce of any kind as will make it moist; it should be about as thick as ordinary bread sauce. Grease some small china vases, oval or round, and lay in them some strips of hot boiled ham, seasoned rather highly with French mustard, cayenne, and a little chutney. Place them so that they stand up above the edge of the case. Fill with the rice. Over the tops pour a tea-spoonful of sauce, made by mixing cream and tomato pulp, equal parts, and colouring it a pale pink with cochineal. Between this sauce and the strips of ham put a narrow ring of any cooked white vegetable, cut in shreds, and moistened with cream; dust this with coralline pepper, and put tiny sprigs of fried parsley on the pink sauce. Garnish with fried parsley. Probable cost, 2d. each.