Rice with Bacon and Tomatoes
Parboil three-fourths a cup of rice in cold water, drain on a sieve, rinse with cold water and drain again. Cut three or four thin slices of bacon into half-inch pieces and cook until crisp and light colored. Add the blanched rice to the bits of bacon. In the fat cook half a green or red pepper, cut in shreds, until softened and yellowed, then add the pepper and fat to the rice with three cups of boiling water or stock and three-fourths a teaspoonful of salt, and let cook until the rice is tender and the liquid is absorbed. Add a cup of well-reduced tomato purée and half a cup or more of grated cheese. Mix thoroughly and let stand over boiling water to become very hot.
Query 1633.—"Recipe for Peach Cordial, and Angel Cake containing cornstarch."