Chop half an onion very finely, and fry it in half an ounce of butter. Place four ounces of rice in a saucepan with half a pint of stock, add the onion, and cook until the stock is absorbed. Stir in one ounce of grated Parmesan cheese, pepper and salt to taste. Make very hot and serve.

Stewed Rice and Cabbage made with Stock. Boil in the ordinary way, separately, equal quantities of rice and cabbage. The latter cut into small pieces before they are quite cooked, remove them from their respective pans, and place them together in a stewpan with just as much stock as will cover them; simmer until quite cooked (for about five minutes), and serve with a covering of grated cheese.