RICE CZARINA
Butter a baking dish, and put an inch-deep layer of boiled rice in the bottom. Over this sprinkle finely chopped fresh or canned tomatoes, season with salt and pepper, and dot well with butter; then place another layer of rice somewhat thinner, and over this spread finely chopped green peppers, and so alternate tomatoes, peppers, and rice until the dish is well filled, having a layer of rice on the top. Garnish this with thin slices of tomato in the centre, and encircle the edge with thinly cut rings from the peppers. Pour 2 tablespoons of melted butter over all, cover lightly with a tin cover, and let cook in a slow oven for twenty minutes; just before serving add 2 more tablespoons of melted butter.