- About 12 ounces of rice.
- A pinch of salt.
- Water.
Place the rice in a saucepan, cover with cold water and bring to the boil, then strain away the water and return the rice to the saucepan, add fresh cold water and the salt, and boil for fifteen minutes, then strain it through a colander again.
Stand the colander containing the rice on a plate, cover it with a cloth and place in a warm (not hot) oven for two hours. Stir the rice occasionally with a fork.
[No. 212.]—Summer Pie.
- ½ peck green peas.
- 1 cabbage lettuce.
- 1 onion.
- 1 egg.
- 1 tablespoon chopped mint.
- ½ teaspoon salt.
- Puff or short paste.
Shell the peas, and boil them in a little water with the salt and onion sliced. Well wash the lettuce, shred it, place in a pie-dish, and when the peas are done, add them, including the liquor in which they have been boiled (if there be more liquor than the pie-dish will conveniently hold, it should be added after the pie is cooked). Sprinkle the mint over the top, cover with paste in the usual way, brush over with the beaten egg, and bake in a rather hot oven for about three-quarters of an hour.
[No. 213.]—Vermicelli and Tomato Pudding.
- 6 ounces cooked vermicelli.
- 6 ounces mashed potato.
- 2 shalots, or a small onion.
- 2 eggs.
- 1 teaspoon salt.
- ¼ teaspoon pepper.
- 2 tablespoons tomato juice.
- 1 ounce butter.
Boil the shalot or onion ten minutes, then mince finely and mix well with the vermicelli, potatoes, salt, pepper, tomato and yolks of eggs, beat the whites and add them last, then pour the mixture into a well-buttered pudding basin, and steam one and a half hours, or it may be baked.