ub them through a sieve. Return the
mixture to the saucepan, season with pepper and salt, and if too thick
add water to the soup, which should be as thick as cream. Boil the
soup up, and serve.

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, put it over the fire in
cold water, let it just boil up, then drain the water off. 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.

APPLE CHARLOTTE.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas,
1 heaped-up teaspoonful of ground cinnamon, 2 oz. of blanched and
chopped almonds, sugar to taste, Allinson wholemeal bread, and butter.
Pare, core, and cut up the apples and set them to cook with a
teacupful of water. Some apples require much more water than others.
When they are soft add the fruit picked and washed, the cinnamon, and
the almonds and sugar. Cut very thin slices of bread and butter, line
a buttered pie-dish with them. Place a layer of apples over the
buttered bread, and repeat the layers of bread and apples until the
dish is full, finishing with a layer of bread and butter. Bake from
3/4 of an hour to 1 hour.

_MENU IV._

RICE SOUP.

3 oz. of rice, 4 oz. of grated cheese, 1 breakfastcupful of tomato
juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till
tender in 2-1/2 pints of water, with the butter and seasoning. When
quite soft, add the tomato juice and the cheese; stir until the soup
boils and the cheese is dissolved, and serve. If too much of the water
has boiled away, add a little more.

HOT-POT.

2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned
tomatoes or 1/2 lb. of sliced fresh ones, 1 teaspoonful