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Risotto

Cut a small white onion into pieces and cook in butter until golden brown. Add two cups of cooked rice, one cup of chicken stock, soup or gravy, and cook until rice has taken up the liquid.

Sprinkle one or two full tablespoonfuls grated cheese into rice, add pepper, salt, piece of butter, and chopped giblets if they are at hand.

Rice Custard No. 1 (very simple) Cook one cup of cold boiled rice and one-half cup of milk in double boiler until rice is very soft. Beat one egg light with one tablespoonful sugar and a sprinkling of salt. Pour hot rice and milk gradually over egg mixture, stirring well. Transfer to dish in which custard is to be served. Grate nutmeg over top. Serve very cold. Rice Custard No. 2 Combine left-over soft custard with cooked rice, using at least twice as much custard as rice. If whites of eggs are at hand, beat up a meringue, using one tablespoonful powdered sugar to each stiffly beaten white. Add few drops vanilla. Pile on top of custard and garnish with bits of jelly.