Risotto.
1½ pint water, ¼ lb. Carolina rice, 1 gill tomato purée, 2 oz. grated cheese, salt and pepper to taste, 1 oz. butter.
Bring the water to the boil in a large stew-pan, shower the rice in, replace the lid without stirring the rice and put it where it will keep boiling for ½ hour. Then mix the tomato purée and butter into it and 1 oz. of the cheese, season with pepper and salt, and serve very hot with cheese sprinkled over the top.