Recipe: Rice Milanaise Style

Fry one ounce of butter, (cost two cents,) light brown; put into it half a pound of rice, (cost five cents,) well picked over, but not washed, and one ounce of onion, chopped fine; stir and brown for about five minutes, then add a pint of gravy from meat, season with a level teaspoonful of salt, quarter that quantity of pepper, and as much cayenne as you can take on the point of a very small pen-knife blade; the onion and seasoning will cost less than two cents; stew gently for fifteen minutes, stirring occasionally to prevent burning, and serve as soon as the rice is tender. This makes a palatable dish for about ten cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)