shape of a cannon-ball, and having done this, flatten it till it becomes of the shape of the cheeses one meets with in Holland—­flat top and bottom, with rounded edges.  You can now ornament the outside by making it resemble a fluted mould of jelly.  The best way of doing this is to cut a carrot in half and scoop out part of the inside with a cheese-scoop, so that the width of the part where it is scooped is about the same as the two flat sides.  Make the outside of the rice perfectly smooth with the back of a wooden spoon.  Butter the carrot mould to prevent it sticking, and press this gently on the outside of the shape of rice till it resembles the outside of a column in Gothic architecture, then place it in the oven and let it bake till it is firm and dry.  Then scoop out the centre and put it back for a short time.  If the border is going to be used for a macedoine of vegetables, beat up a yolk of egg and paint the outside of the casserole with this, and then it will bake a nice golden-brown colour.  Now take it out of the oven and fill it accordingly.  It can be served hot or cold, or it can be filled with a German salad. (See MACEDOINE OF FRUIT; MACEDOINE OF VEGETABLES; SALAD, GERMAN.)

RICE CROQUETTES, SAVOURY.—­Boil a teacupful of rice in some stock or water (about two breakfastcupfuls), till it is tender, and until the rice has absorbed all the water or stock.  Chop up a small onion very fine, fry it till tender in a very little butter, but do not let it brown; add a small teaspoonful of mixed savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for two or three minutes, and then add them to the rice.  Mix it well together, and let the rice dry in the oven till the mixture is capable of being rolled into balls.  Now take two eggs, separate the yolk from the white of one, beat up the whole egg and one white thoroughly in a basin, but do no beat it to a froth; add the rice mixture to this, mix it again very thoroughly, and then roll it into balls about the size of a small walnut, seasoning the mixture with sufficient pepper and salt.  Roll these balls in flour, in order to insure the outside being dry, and roll them backwards and forwards on the sieve in order to get rid of the superfluous flour.  Make some very fine bread-crumbs from some stale bread; next beat up the yolk of egg with about a dessertspoonful of warm water.  Dip the rice-balls into this, and then cover them with the bread-crumbs.  Let them stand for an hour or two for the bread-crumbs to get dry, and then fry them a light golden-brown colour in a little oil.  Fried parsley can be served with them.

Instead of bread-crumbs you can use up broken vermicelli—­the bottom of a jar of vermicelli can sometimes be utilised this way.  This has a very pretty appearance.  The vermicelli browns quickly, and the croquettes have the appearance of little balls covered in brown network.

RICE, SAVOURY.—­There are several ways of serving savoury rice.  The rice can be boiled in some stock, strongly flavoured with onion and celery, and when cooked sufficiently tender one or two eggs can be beaten up with it, pepper and salt added, and the mixture served with grated cheese.