Boil one pint of beans till quite soft, drain, and set them aside. Make a thorough tasty brown sauce, as Nos. 16 or 18 in recipes given; pour it over the beans, warm all thoroughly through, and serve decorated with sippets of fried bread and slices of lemon.
7. Haricot Bean Currie.
Boil the beans as in previous recipe; cut up an onion and two beads of garlic; fry in three ounces of butter with twenty-four cloves a nice brown. Add one tablespoon of best currie powder, one cup of tomato pulp, a stick of cinnamon, a blade of mace, the peel of half a lemon grated, salt to taste; put in your beans, and let them simmer very gently for half an hour, taking great care they do not burn. Serve with a separate dish of rice.
8. Haricot Bean Pudding.
Get one pint of dried green haricots, boil till quite soft; mash them up thoroughly with a fork. Add three ounces of butter, pepper and salt to taste, one teaspoon of chopped parsley, one teaspoon of chopped onion; mix well. Add a well-beaten egg; well butter a plain mould; put the mixture in and steam for one hour. Turn out on to a dish, paper and decorate with parsley and small sliced tomatoes.
9. Plain Boiled Rice.
In boiling rice as it should be done, observe the following directions, and success is bound to follow:—(1) Use the best rice only. (2) Do not be afraid of plenty of water, four quarts to one pound. (3) Put in the rice as the water comes to the boil, having put in a good teaspoon of salt before you add the rice. (4) Watch carefully the moment the rice is soft, drain at once and set before the fire to steam for about half an hour or more; by this means your rice will be grain from grain separate, and look most appetising. These remarks apply to the cooking of rice in every form, when it is required dry, and to eat with savouries.
10. Yellow Rice.
Never throw away the water in which kedgrees or yellow rice have been boiled. They make delicious soups on meat days, with the addition of a little Armour's Beef Extract, as the stock is already flavoured and thickened; or it will make a delicious mullagatawny soup with the addition of currie powder, and made according to recipe No. 9 (Soups), without the herrings, and using the liquor instead. This applies equally to the water in which haricot beans and peas have been boiled. It always makes good stock for soup.