Riz au chou :—Boil four ounces of rice as has been described, and keep it hot in the pan. Cut up the heart of a young savoy cabbage previously boiled till tender. Melt a couple of ounces of butter ina roomy stew-pan, cast into it finely shredded—three ounces of onion and half a clove of garlic minced as small as possible: let the onion turn yellow, and then put in the shred cabbage, stir it about for three minutes with the butter and onions, and then pour over it enough broth or consommé to come level with its surface: stew gently now for a quarter of an hour, then add the rice which should be vigorously stirred about for five minutes with the cabbage. The dish is now ready. Turn it out upon a well-heated flat dish, and smother it with grated cheese. A slice of nice bacon may, with advantage, be cooked with the cabbage; it should be cut into dice, and put it with the butter and onion. For an ordinary head of cabbage, three breakfast-cupfuls of cooked rice will be found enough.