d seasoning. Let the rice come to
the boil slowly, and stir it a few times to prevent it sticking to the
saucepan. When the rice boils, cover it with a piece of buttered
paper, and let it cook very gently, not stirring it again. When all
the water is absorbed, serve the rice. Do not allow it to get very
soft; the rice will take from 15 to 20 minutes' cooking only.

CURRIED RICE AND TOMATOES.

1/2 lb. of Patna rice, 1 dessertspoonful of curry powder, salt to
taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water
with the curry powder, put this over the fire with the rice, butter,
and salt. Cover the rice with a piece of buttered paper and let it
simmer gently until the water is absorbed. This will take about 20
minutes. Rice cooked this way will have all the grains separate. For
the tomatoes proceed as follows: 1 lb. of tomatoes and a little
butter, pepper and salt. Wash the tomatoes and place them in a flat
tin with a few spoonfuls of water; dust them with pepper and salt, and
place little bits of butter on each tomato. Bake them from 15 to 20
minutes, according to the size of the tomatoes and the heat of the
oven. Place the rice in the centre of a hot flat dish, put the
tomatoes round it, pour the liquid over the rice, and serve.

PORTUGUESE RICE.

1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of
grated cheese, 1/2 teaspoonful of herbs, 1 oz. of butter, pepper and
salt to taste. Peel and slice the onions and tomatoes and fry them in
the butter for 15 minutes; place the rice over the fire with 1 pint of
water; add the onions, tomatoes, herbs, and seasoning, and let all
cook until the rice is quite soft; serve in a vegetable dish with the
grated cheese sprinkled over.

RICE AND LENTILS.

Boil the rice as above; stew Egyptian lentils with chopped onions,
pepper, salt, and a little butter, until well done. Put the rice on a
dish, pour over the stewed onions and lentils, serve, and eat with
green vegetables.

RICE AND ONIONS.

Boil whole onions in water until done quite through, remove them from
the water, and put in it washed rice with a little pepper, salt, and
butter. When done, serve with the onions and eat with a green
vegetable.

SAVOURY RICE (Italian).

1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan
or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt
to taste. Boil the rice with water as above, then add the cheese,
butter