our green apples in slices, and when these are dissolved, place your
pieces of any kind of fish, which you have previously fried in a
frying-pan, on the top of the onions, etc., sprinkle a spoonful of curry
powder all over the fish, put the lid on the saucepan, and set the
whole on the hob of a moderate fire, or in the oven, if you have one, to
remain simmering for about half an hour; the curry will then be ready to
be eaten with well-boiled rice.

No. 92. THIS IS THE WAY TO BOIL RICE.

I recommend you to buy Patna rice, as it is the cheapest; it is best to
soak it in water over-night, as it then requires less time to boil it,
and moreover, when soaked, the rice becomes lighter, from the fact that
the grains separate more readily while boiling. Put the rice on to boil
in plenty of cold water, stirring it from the bottom of the saucepan
occasionally while it is boiling fast; when the grains separate at the
ends, and thus appear to form the letter X, the rice will be done; it
requires about half an hour's gentle boiling. When the rice is done,
drain it in a colander, and place it before the fire, stirring it now
and then with a fork.

No. 93. RICE DUMPLINGS.

Boil one pound of rice as directed in the foregoing Number, and when
thoroughly drained free from excess of moisture, knead the rice with a
spoon in a basin into a smooth, compact kind of paste, and use this to
cover some peeled apples with in the same way as you would make an
ordinary apple dumpling. In order the better to enable you to handle the
rice-paste with ease, I recommend that each time previously to shaping
one of the dumplings, you should first dip your clean hands in cold
water. Let the dumplings, when finished, be tied up in small cloths, and
boiled in plenty of hot water for about three-quarters of an hour. The
cloths used for these dumplings must be greased.

No. 94. PLUM OR CURRANT DOUGH PUDDING.

Ingredients, two pounds of dough from the baker's, four ounces of plums
or currants, a pinch of allspice, ditto of salt, a gill of milk. Mix all
the above ingredients together in a pan; tie up the pudding in a
well-greased pudding-cloth, and place it in a pot containing _boiling_
water, and allow it to continue boiling for two hours; at the end of
this time the pudding will be done, and may be turned out on its dish.

No. 95. CHRISTMAS PLUM PUDDING.

Ingredients, two pounds of flour, twelve ounces of raisins, twelve
ounces of currants, twel