No. 9.—Savoury Rice Food.
| Six pounds of bones | 3 | |
| Ten quarts of water | } | 1 |
| Three ounces of salt | ||
| Bay-leaf, &c. | ||
| Two onions, cut thin | ||
| Half an ounce of sugar | ||
| Half a pound of vegetables, cut small | ||
| Half a pound of oatmeal | 1 | |
| Pound of rice | 2½ | |
| Two ounces of dripping | 0½ | |
| 8 | ||
| The bones can be sold after using for | 2 | |
| 6 |
Having saved the bones of the previous day, a very good food may be made as follows:—Take six pounds of bones, which break into small pieces, and boil in ten quarts of water for four hours; having added three ounces of salt, a small bunch of thyme, bay-leaf and savory, put into a stew-pan the fat, and two onions cut thin, half a pound of vegetables, as carrots, turnips, celery, &c., cut very thin, half ounce of sugar; put it on the fire for fifteen minutes, stirring occasionally; add half a pound of oatmeal, and mix well; moisten with two gallons of the stock from the bones, add one and a quarter pound of rice, previously soaked; boil till tender, and serve.
No. 10.—Rice Panada.
| One pound of rice | 2 | |
| Three-quarters of an ounce of sugar | } | 0½ |
| Two ounces of salt | ||
| One pound of flour | 2 | |
| Half an ounce of curry powder at 6d., or a quarter of a pound of treacle | 0½ | |
| 5 |
Boil a pound of rice (previously washed) in one gallon of water, for one hour; add three quarters of an ounce of sugar, two ounces of salt; mix with some cold water, to make a thin paste, one pound of flour or oatmeal, and half an ounce of curry powder; add it to the rice, and boil for twenty minutes, and serve.
Should it be preferred sweet, add a quarter of a pound of treacle instead of the curry.
This will make ten pounds of solid food.
No. 11.—Peas Panada.
| Quarter of a pound of fat bacon or American pork | 2 | |
| Two ounces of dripping | 0½ | |
| Four ounces of onions or leeks | 0¼ | |
| One pound and a half of peas | 3 | |
| Half an ounce of salt | } | 1 |
| Half a pound of Indian meal | ||
| 6¾ |