Buttered rice with peppers
Cook an even cupful of rice fast in two quarts of salted boiling water for twenty minutes, or until tender, but not broken. Drain in a colander, and set in an open oven to dry off for five minutes. Have ready one large, or two small green sweet peppers, seeded carefully and chopped fine. Put a heaping tablespoonful of butter in a frying-pan; when it hisses add the minced peppers; toss and stir over the fire until smoking hot all through. Put the rice into a dish and pour the contents of the frying-pan all over it, loosening the mass with a fork to allow the sauce to penetrate it.