SPANISH RICE Chop one white onion fine, brown it in two tablespoonfuls
of lard, then add one pepper chopped fine and a half pound of well-washed rice ; stir
constantly until the rice is slightly brown, then add three cupfuls of bouillon, one heap-
ing spoonful of salt, a dash of cayenne pepper and a pinch of Spanish saffron. Boil until
the stock is quite absorbed by the rice, which should be rather dry.

NEAPOLITAN RICE Boil a slice of bacon and a pinch of Spanish saffron
in a quart of water for five minutes. Sprinkle in one tablespoonful of grated Parmesan
cheese, and then one cupful of well-washed rice. Do not stir after the water has begun
to boil, and when it is tender put it in a greased mold and dot a few pieces of butter
over it. Place in the oven for a few minutes, turn out on a dish, and serve.

CHILELY A LA ROSELEAF CLUB Grate or chop four ounces of New
York dairy cheese ; rub to a paste with one-half ounce of butter, one teaspoonful of
made mustard, two tablespoonfuls of thick cream, a dash of Mcllhenny’s Tabasco sauce
and a little cayenne pepper. Stir in a chafing-dish over hot water until nearly melted,
and then stir in quickly the following sauce which has been made in another saucepan :
Scald and skin three tomatoes, cut in small pieces, add one white onion and one bell
pepper ( seeds removed ) chopped fine, and cook over a hot fire ten minutes. If there
is much tomato juice, pour away some of it, as this must not be watery. After it has
been added to the cheese stir until thoroughly mixed, and serve with Schlitz beer.