Then add
very gently, stirring well all the time, rather less than half-a-pint of
hot water. Stir until the mixture boils, when it should be a smooth brown
gravy to which any flavouring may be added. Strained tomato pulp is a nice
addition, but a teaspoonful of lemon juice will suffice.
4. BUTTERED RICE AND PEAS.
1 cup unpolished rice, 3 cups water, 2 cups fresh-shelled peas, 1
tablespoon finely chopped parsley, 1 teaspoon lemon juice, butter size of
walnut.
Put the rice on in the water and bring gradually to the boil. Boil hard
for five minutes, stirring once or twice. Draw it to side of 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.
Steam the peas in a separate pan. If young, about 20 minutes should be
sufficient; they are spoiled by over-cooking.
Add the cooked peas to the cooked rice, with the butter, parsley, and
lemon juice. Stir over the fire until the mixture is thoroughly hot.
Serve with or without tomato sauce and new potatoes.
5. CONVALESCENTS' SOUP.
1 small head celery, 1 large onion, 1 carrot, 1 turnip, 3 tablespoons
coarsely chopped parsley, P.R. Barley malt meal, Mapleton's or P.R. almond
or pine-kernel cream, 3 pints boiling water.
Well wash the vegetables and slice them, and add them with the parsley to
the boiling water.
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