61. Fried Rice (Parsi).
(A fine dish for a missionary tea.)
Fry a cup of uncooked rice and a cup of brown sugar in a tablespoonful of butter or crisco. Cook until the sugar melts and begins to bubble; then quickly add two cups of boiling water. Simmer over a slow fire, or, better still, in a rice boiler until rice is thoroughly cooked. It can hardly be cooked too much. Remove from the fire, pour over all a half ounce of rose water and stir well. Press in plates and sprinkle well with minced almonds, or any kind of nuts will do. Also add a few cardamon seeds. When cold, cut into squares and serve like fudge. This is a very satisfactory little sweetmeat when one wants a foreign dish. It is easily prepared and very inexpensive.
V.
Bujeas.
Bujeas are always made from vegetables. They are usually eaten with the native bread instead of rice. Here again the everlasting onion is in evidence, for bujeas are always fried with onions. They are made from any kind of vegetables or green tops of vegetables. Potato bujea is one of the most popular.
