4. BUTTERED RICE AND PEAS.
1 cup unpolished rice, 3 cups water, 2 cups fresh-shelled peas, 1 tablespoon finely chopped parsley, 1 teaspoon lemon juice, butter size of walnut.
Put the rice on in the water and bring gradually to the boil. Boil hard for five minutes, stirring once or twice. Draw it to side of stove, where it is comparatively cool, or, if a gas stove is used, put the saucepan on an asbestos mat and turn the gas as low as possible. The water should now gradually steam away, leaving the rice dry and well cooked.
Steam the peas in a separate pan. If young, about 20 minutes should be sufficient; they are spoiled by over-cooking.
Add the cooked peas to the cooked rice, with the butter, parsley, and lemon juice. Stir over the fire until the mixture is thoroughly hot.
Serve with or without tomato sauce and new potatoes.