Put in a
saucepan and heat to boiling point. Pour melted butter over top. This may
be kept until the next day, but no longer.
18. NUT AND LENTIL ROAST AND RISSOLES.
Proceed as for nut roast or rissoles, but use cold stewed lentils (see
recipe) in the place of bread-crumbs.
19. PINE KERNELS, ROASTED.
Put on a tin in a warm oven, bake until a very pale golden colour. On no
account brown. Serve with vegetable stew.
20. RICE, BOILED.
1 cup unpolished rice, 3 cups water.
Put the rice on in cold water, and bring it gradually to the boil. Boil
hard for 5 minutes, stirring once or twice. Draw it to the side of the
stove, where it is comparatively cool, or, if a gas stove is used, put the
saucepan on an asbestos mat and turn the gas as low as possible. The water
should now gradually steam away, leaving the rice dry and well cooked.
Serve plain or with curry.
21. RICE, SAVOURY.
Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in
very little fat. Add this to the cooked rice with butter the size of a
walnut, and a pinch of savoury herbs. Shake over the fire until hot. Serve
with peeled baked potatoes and baked tomatoes.
22. RICE AND EGG FRITTERS.
Mix any quantity of cold boiled rice with some chopped parsley and
well-beaten egg. Beat the mixture well, form into small fritters, roll in
egg and bread-crumbs or white flour, and fry to a golden brown.
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