at case
fry the onions and peppers and rice together. Then add the cheese and
tomatoes.

57. Pea Pullao.

Take two cups of cold boiled rice, add to it two cups of freshly shelled
peas. Pour over the mixture a half cupful of milk or cream; add a
tablespoonful of butter or crisco, and cook in a rice boiler or steamer
until the peas are nicely done. A few bay leaves and black pepper grains
are an improvement to this dish.

58. Cocoanut Rice.

Take a cup of rice, mix it into half a grated cocoanut. A ten-cent tin
of Baker's cocoanut does very nicely if one doesn't care to prepare the
fresh cocoanut. Boil the rice and cocoanut together, being sure to add
to the water the cocoanut milk. There should be about three inches of
liquid above the rice. Color the liquid yellow with a little turmeric;
add salt, six cloves, two cardamon seeds, and twelve pepper berries.
Cook in a rice boiler or steamer until done.

59. Meat and Rice Hash.

A very nice way of making hash is to use rice instead of potatoes. Take
cold meat and gravy and stew together with onion. When the onion is
nearly done, add to the broth the rice. A quarter as much uncooked rice
as there is meat is a good proportion. Cook all together until rice is
thoroughly done. Be sure and have plenty of liquid to start with. This
is much better than meat and potato hash.

60. Rice Cutlets.

Left-over pullao or kidgeri or meat and rice hash make fine cutlets.
Mold, roll in crumbs, and fry in the usual way.

61. Fried Rice (Parsi).

(A fine dish for a missionary tea.)

Fry a cup of uncooked rice and a cup of brown sugar in a tablespoonful
of butter or crisco. Cook until the sugar melts and begins to bubble;
then quickly add two cups of boiling water. Simmer over a slow fire, or,
better still, in a rice boiler until rice is thoroughly cooked. It can
hardly be cooked too much. Remove from the fire, pour over all a half
ounce of rose water and stir well. Press in plates and sprinkle well
with minced almonds, or any kind of nuts will do. Also add a few
cardamon seeds. When cold, cut into squares and serve like fudge. This
is a very satisfactory little sweetmeat when one wants a foreign dish.
It is easily prepared and very inexpensive.

[Illustration]

V.

Bujeas.

Bujeas are always made from vegetables. They are usually eaten with the
native bread instead of rice. Here again the everlasting onion is in
evidence, for bujeas are always fried with