1 oz. of ground rice, a scanty 1/2 pint of milk, sugar and flavouring
to taste, 1/2 egg. Boil the milk, stir the ground rice into it; let it
simmer for 10 minutes, then add sugar and flavouring and the 1/2 egg
well beaten; turn the mixture into a small pie-dish, and bake in the
oven until a golden colour.

No. 5.

CLEAR TOMATO SOUP.

2 tablespoonfuls of tinned tomatoes, or 1 fair-sized fresh one, 1
small finely chopped and fried onion, a teaspoonful of vermicelli,
pepper and salt to taste, 1/2 pint of water. Boil the tomatoes with
the onion and water for 5 to 10 minutes, then drain all the liquid;
return to the saucepan, season and sprinkle in the vermicelli, let the
soup cook until the vermicelli is soft, and serve.

MACARONI WITH CHEESE.

2 oz. of macaroni or Spaghetti, a little grated cheese, pepper and
salt to taste. Boil the macaroni in as much water as it will absorb
(about 1/2 pint). Season to taste. When tender serve with grated
cheese and vegetables.

WHEATMEAL BATTER.

2 oz. of meal, 1 oz. of desiccated cocoanut, 1 gill of milk, 1 egg,
sugar to taste, 1/4 oz. of oiled butter. Make a batter of the egg,
milk, and meal, add the other ingredients, and bake the batter in a
small buttered pie-dish.

No. 6.

LENTIL SOUP.

2 oz. of Egyptian lentils, 2 oz. each of carrots and turnips cut up
small, 1/2 oz. of onion chopped fine, 1/2 oz. of butter, seasoning to
taste, 1 pint of water. Cook the vegetables and lentils in the water
until quite tender, then rub them through a sieve. Return to the
saucepan, add butter and seasoning, boil up, and serve with sippets of
toast.

RICE AND TOMATOES.

1/4 lb. rice, 1/2 pint water, 1/4 oz. of butter, pepper and salt to
taste, 1 large tomato or two small ones. Set the rice over the fire
with the water (cold) and the butter and seasoning; let it simmer
until the water is absorbed and the rice fairly tender. It will take
20 minutes. Meanwhile place the tomatoes in a small dish, sprinkle
with pepper and salt, place a little bit of butter on each, a few
spoonfuls of water in the dish, and bake them from 15 to 25 minutes.
Spread the rice on a flat dish, place the tomatoes in the middle, pour
the juice over, and serve.

WHEATMEAL AND SAGO PUDDING.

1 dessertspoonful of sago, 1 ditto of wheatmeal, 1/2 pint milk, sugar
and flavouring to taste. Boil the sago and wheatmeal in the milk until
the sago is well swelled out. Flavour to taste, pour the mixtu