Boil some rice, with all the flavouring as for "yellow rice." Remove the spices, etc. Add two ounces of butter and three ounces of grated Parmesan cheese, Nepaul pepper and salt to taste. Mix all lightly with a fork. Dish garnished with watercress. 16. Rice Savoury. Any cold rice you may have by you may do for this dish. Well beat up two eggs with a little milk; mix with one small onion chopped, one small bead of garlic, one teaspoon of chopped parsley, one teaspoon mixed of lemon thyme, tarragon and chervil, Nepaul pepper and salt to taste. Mix all well together. Put it into a plain mould well buttered; put it in the oven till well set. Turn out on to a paper. Garnish with tufts of parsley and small red tomatoes. N.B.--Rice can be cooked any colour, by simply adding a harmless vegetable colouring to the water in which it is boiled, and thus it looks very pretty served with stewed fruits, etc., as it makes the simplest thing look appetising and nice. Any cook with very little ingenuity could turn out any number of pretty and tasty dishes of rice alone; it has the advantage of being nutritious and digestible, and is about the most economical thing there is in the market. 17. Macaroni Savoury. Boil as much macaroni as you require, in salt and water. When tender, drain, and put it aside. Cut up an onion into very thin rings, chop two beads of garlic small, fry in three ounces of butter with twenty-four cloves a pale yellow, then add one cup of tomato pulp; stir well; the grated rind of half a lemon, Nepaul pepper and salt to taste, a few drops of tarragon vinegar; pour over the macaroni, and warm thoroughly through. This is a delicious and most digestible dish. Garnish with watercress in bunches round the dish, and serve. 18. Macaroni Cheese. Boil some macaroni plain. Put it in a well-buttered pie dish thus--a layer of macaroni, a layer of grated Parmesan cheese, a sprinkling of mustard and salt, till the dish is full on the top, sprinkle the cheese. Beat up three eggs well in one pint of milk, pour it over the macaroni, and well cover it. Put a few dabs of butter over it here and there, and put it in the oven, and bake a bright golden brown. Serve, decorated with a nice frill round the dish. 19. Curried Macaroni. Boil some macaroni. Put it aside. Cut up an onion into thin rings, chop up two beads of garlic, fry in three ounces of butter with twenty-four cloves a delicate brown. Now add one tablespoon of best currie powder, one cup of tomato pulp, the grated rind of half a lemon, and the strained juice of half a lemon, salt to taste. Pour the sauce over the macaroni, and serve thoroughly hot. 20. Macaroni Savoury.