wheatmeal, 2 quarts of water, pepper and salt, 2 eggs. Pick and wash
the sorrel and drain the water. Set it over the fire with the butter
and stew for 5 minutes, add the wheatmeal, and stir it with the sorrel
for 5 minutes; add the water, pepper and salt to taste, and let the
soup simmer for 1/2 an hour; before serving add the eggs well beaten,
but do not allow them to boil, as this would make them curdle; serve
with sippets of toast.
SPANISH SOUP.
3 pints of chestnuts peeled and skinned, 2 Spanish onions, 6 potatoes,
2 turnips cut up in dice, 1 teaspoonful of thyme, 1 dessertspoonful of
vinegar, 2 oz. of grated cheese, 1 oz. of butter, 2 quarts of water,
pepper and salt to taste. Boil the chestnuts and vegetables gently
until quite tender, which will take 1-1/2 hours. Rub them through a
sieve and return the soup to the saucepan; add the butter; vinegar,
and pepper and salt to taste. Let it boil 10 minutes, and sift in the
cheese before serving.
SPINACH SOUP.
2 lbs. of spinach, 1 chopped up onion, 1 oz. of butter, 1 pint of
milk, the juice of 1 lemon, 1-1/2 oz. of Allinson fine wheatmeal, and
pepper and salt to taste. This will make about 3 pints of soup. Wash
the spinach well, and cook it in 1 pint of water with the onion and
seasoning. When the spinach is quite soft, rub all through a sieve.
Mix the wheatmeal with the melted butter as in the previous recipe,
stir into it the spinach, add the milk; boil all up, and add the lemon
juice last of all. If the soup is too thick, add a little water.
SPRING SOUP.
2 carrots, 1 turnip, 1/2 head celery, 10 small spring onions, 1
tea-cup of cauliflower cut into little branches, heart of small white
cabbage lettuce, small handful of sorrel, 1 leaf each of chervil and
of tarragon, 1/4 pint of peas, 1/4 pint asparagus points, 1/4 pint
croutons, 1 quart of water. Cut the carrots and turnip into small
rounds, or to shape; add them with the chopped-up celery, whole
onions, and cauliflower, to a quart of water, and bring to the boil;
simmer for 1/2 an hour. Stamp the sorrel and lettuce into small round
pieces, and add them with the leaf of chervil and tarragon to the
soup, together with 1 teaspoonful of sugar. When all is quite tender
add the peas and asparagus points, freshly cooked; serve with
croutons.
SUMMER SOUP.
1 cucumber, 2 cabbage lettuces, 1 onion, small handful of spinach, a
piece of mint, 1 pint shelled peas, 2 oz. butter. Wash and cut up the
lettuces, also cut up the cucumber and onion, put them into a stewpan,
together with 1/2 pint of peas, the mint, and butter. Cover with about
1 quart of cold water, bring to the boil, and simmer gently for 3
hours. Then strain off the liquid and pass the vegetables through a
sieve. Add them to the liquid again, and set on the fire. Season and
add 1/2 pint green peas previously boiled.
TAPIOCA AND TOMATO SOUP.
2 oz. of tapioca, 1 lb. of tomatoes, 1 carrot, 1 turnip, 1 teaspoonful
of herbs, 1 blade of mace, 1 oz. of butter, pepper and salt to taste,
and 3 pints of water. Peel, wash, and cut up finely the vegetables and
stew them in the butter for 10 minutes. Add the water, the tomatoes
skinned and cut in slices, the herbs and seasoning to taste; when the
soup is boiling, sprinkle in the tapioca, let all cook until quite
tender, pass the soup through a sieve, return it to the saucepan, and
boil it up before serving.
TOMATO SOUP (1).
1-1/2 lbs. of tomatoes (or 1 tin of tomatoes), 1 oz. of butter, 3
pints of water (only 2 if tinned tomatoes are used), 2 oz. of rice, 1
large onion, 1 teaspoonful of herbs, pepper and salt to taste. Cut the
tomatoes into slices, chop fine the onion, and let them cook with the
water for about 20 minutes. Strain the mixture, return the liquid to
the saucepan, and add the other ingredients and seasoning. Let the
soup cook gently until the rice is tender.
TOMATO SOUP (2).
1 tin of tomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2
small ones, 2 oz. of butter, pepper and salt to taste, 1 oz.
vermicelli, and 2 bay leaves (these may be left out it desired). Peel
the onion and chop it up roughly. Fry it brown with the butter in the
saucepan in which the soup should be made. When the onion is browned
add the tomatoes (the fresh ones should be sliced), the bay leaves and
3 pints of water; let all cook together for 1/2 an hour. Then drain
the liquid through a strainer or sieve without rubbing anything
through; return the soup to the saucepan, add seasoning and the
vermicelli, and allow the soup to cook until the vermicelli is soft,
which will take from 5 to 10 minutes.
VEGETABLE SOUP.
2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of
pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to
taste. Cover the vegetables with cold water and allow them to boil
from 2 to 3 hours, then rub through a sieve and add butter and milk.
It too thick, add more milk. Boil up and serve.
VEGETABLE MARROW SOUP.
1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2
tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of
water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips
from the marrow, cut it into pieces, chop up fine the onions, and cook
the vegetables for 20 minutes, adding the butter, pepper, and salt.
Rub through a sieve, return the soup to the saucepan, rub the fine
wheatmeal smooth with the milk, add this to the soup, allow it to
simmer for 5 minutes, and add the parsley before serving.
WHITE SOUP.
4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of
vermicelli, 2 blades of mace, pepper and salt. Let the almonds and
mace simmer in the water and milk for 1/2 of an hour, remove the mace,
add pepper and salt to taste, and the vermicelli. Let the soup cook
gently until the vermicelli is soft, and serve.
BATTERS
These dishes take the place of omelets and frequently of pies, to both
of which they are in many particulars similar. The batter is used to
keep the ingredients together, and adds to their wholesomeness.
BATTER CELERY.
1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine
wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste.
Prepare the celery, cut it into small pieces, chop up the onion pretty
fine, and stew both gently in half the milk and the butter and
seasoning. Make a batter meanwhile with the rest of the milk, the eggs
and the wheatmeal. When the celery and onion are quite tender mix the
batter with them; grease a pie-dish, pour the mixture into it, and
bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce.
BATTER POTATO.
1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk,
1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter,
pepper and salt to taste. Peel and wash the potatoes, and slice them
1/4 inch thick, then dry them on a cloth. Chop fine the onions. Put
the butter into the frying-pan, and let it get boiling hot, turn into
it the potatoes and onions, and fry them together, stirring frequently
until the vegetables begin to brown and get soft. Make a batter of the
milk, meal, and eggs, stir the fried potatoes and onions into it, and
season with pepper and salt. Grease a pie-dish, turn the mixture into
it, and bake the savoury for 1-1/2 hours. Serve with vegetables and
tomato sauce. This is a very tasty dish.
BATTER VEGETABLE.
1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb.
of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of
Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter,
pepper and salt. Cut the vegetables into small dice; fry them in the
butter until fairly well cooked. Make the batter with the milk,
wheatmeal, and the eggs well beaten; add the vegetables and seasoning.
Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.
SAVOURIES
ARTICHOKES AUX TOMATOES.
2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin
of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter,
pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes,
drain them, and cut them into slices. Make tomato sauce as follows:
Chop the eschalots up very finely, slice the tomatoes and stew both in
3/4 pint of water for 20 minutes, adding seasoning and the butter;
thicken the sauce with the wheatmeal, rub through a sieve, pour it
over the artichokes and stew both gently until the artichokes are
quite tender; serve with potatoes.
BEAN PIE.
This is made from boiled beans, which are put in a pie-dish, soaked
tapioca, flavouring herbs, pepper, salt, and butter are added, a cup
of water is poured in to make the gravy, a crust is put on the top,
and then baked for 1 hour or so. This is a tasty dish. Cold beans are
very nice if warmed in a frying-pan with oil or butter, and may be
eaten with potatoes, vegetables, and sauce. Mashed beans, flavoured
with pepper, salt, and mace, and put into pots make an excellent
substitute for potted meat.
BREAD AND CHEESE SAVOURY.
1/2 lb. of Allinson wholemeal bread, 3 oz. of grated cheese, 1 pint of
milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some
butter. Cut the bread into slices and butter them: arrange in layers
in a pie-dish, spreading some cheese between the layers, and dusting
with pepper, salt, and a little nutmeg. Finish with a good sprinkling
of cheese. Whip up the eggs, mix them with the milk and pour the
mixture over the bread and cheese in the pie-dish. Pour the custard
back into the basin, and repeat the pouring over the contents of the
pie-dish. If this is done 2 or 3 times the top slices of bread and
butter get soaked and then bake better. This should also be done when
a bread and butter pudding is made. Bake the savoury until brown,
which it will be in about 3/4 of an hour.
BUTTER BEANS WITH PARSLEY SAUCE.
Pick the beans, wash them, and steep them over night in boiling water,
just covering them. Allow 2 or 3 oz. of beans for each person. In the
morning, let them cook gently in the water they are steeped in with
the addition of a little butter, until quite soft, which will be in
about 2 hours. The beans should be cooked in only enough water to keep
them from burning, therefore, when it boils away, add only just
sufficient for absorption. The sauce is made thus: 1 pint of milk, 1
tablespoonful of Allinson fine wheatmeal, a handful of finely chopped
parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the
milk and thicken it with the flour, which should first be smoothed
with a little cold milk, then last of all add the lemon juice, the
seasoning, and the parsley. This dish should be eaten with potatoes
and green vegetables.
CARROTS AND RICE.
1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1
tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson
fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of
water until quite tender and dry; meanwhile slice the carrots and stew
them in 1 pint of water and 1 oz. of butter until quite tender,
thicken them with the meal, add seasoning and the parsley. Set the
rice in the form of a ring on a dish, pile the carrots in the centre,
sprinkle a few breadcrumbs over the whole, also the butter cut into
little bits, and bake the dish in a moderate oven for 20 minutes.
CAULIFLOWER AND POTATO PIE.
1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes,
1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of
butter, 4 oz. of grated cheese, pepper and salt to taste. Cut up the
cauliflower and potatoes, sprinkle half the cheese between the
vegetables, make a batter of the milk and eggs and meal, add seasoning
to it, place the vegetables in a pie-dish, pour the batter over them,
cut the butter into little bits and put them on the top of the pie,
sprinkle the rest of the cheese over all, and bake for 1 hour.
CAULIFLOWER PIE.
1 small cauliflower, 3/4 lb. of potatoes, 1/2 lb. of Allinson fine
wheatmeal, 3 eggs, 3/4 pint of milk, 1 oz. of butter, 1 saltspoonful
of nutmeg, pepper and salt. Parboil the cauliflower and potatoes, cut
the former into pieces and slice the potatoes; place both in a
pie-dish with the butter and seasoning; make a batter of the meal,
milk, and the eggs, well beaten; pour it over the vegetables, mix
well, and bake 1-1/2 hours.
CELERY À LA PARMESAN.
2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other
cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut
the celery into pieces 3 inches long, stew it in the milk until
tender; drain the milk and make a sauce of it, thickening with
Allinson fine wheatmeal, and adding the cheese and seasoning to taste.
Put the celery into a pie-dish, pour the sauce over it, sprinkle the
breadcrumbs over the whole, place the butter in little pieces on the
top, and bake for 15 minutes in a moderate oven.
CELERY CROQUETTES.
1 or 2 heads of celery, a teacupful of dried and sifted Allinson
breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery,
remove the coarse outer stalks, and steam the parts used until they
are a little tender. Then cut them into pieces about 2 inches long,
dip them first into the egg whipped up, then into the breadcrumbs, and
fry them in boiling butter, vege-butter, or olive oil until a nice
brown; dust with pepper and salt, and serve up very hot; eat with
white or tomato sauce.
CHESTNUT PIE.
2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb.
of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the
chestnuts until partly tender, and remove the skins; cut the celery
into pieces, removing the outer very hard pieces only, slice the onion
and stew until tender in 1 pint of water; mix all the ingredients
together, adding 1 oz. of the butter and seasoning to taste; make some
pastry of the meal, 3 oz. of butter, and a little cold water; turn the
vegetables into a pie-dish, cover the dish with the pastry, and bake
the pie for 1 hour; serve with brown gravy.
COLCANON.
1 large cabbage, 1 pint of mashed potatoes, 2 oz. of grated cheese, 2
eggs, 1 oz. of butter, 1/2 saltspoonful of nutmeg, pepper and salt to
taste. Boil the cabbage in 1 pint of water until quite tender, drain
the water off to keep for stock, chop the cabbage up fine; mix it with
the mashed potatoes, the butter and seasoning and the grated cheese;
beat up the eggs, and mix these well with the rest; press the mixture
into a greased mould, heat all well through in the oven or in a
steamer, turn out and serve with a white sauce. This can be made from
cold potatoes and cold cabbage.
CORN PUDDING.
1 tin of sweet corn, 1 pint of milk, 4 eggs, 1 oz. of butter, 8 oz. of
Allinson fine wheatmeal, 1/2 saltspoonful of nutmeg, pepper and salt
to taste. Make a batter of the meal, eggs and milk, add the other
ingredients, pour the mixture into a pie-dish, and let it bake 1 hour.
CURRY BALLS.
8 oz. of rice, 1/2 oz. of butter, 1 good teaspoonful of curry, 2 eggs,
pepper and salt to taste, some oil or butter for frying, and 1
teacupful of raspings. Boil the rice in 1 pint of water, adding the
butter and seasoning. When the rice is dry and tender mix in the
curry, beat up 1 egg, and bind the rice with that. Form into balls,
dip them in the other egg, well beaten, then into the raspings and
fry them a nice brown in oil or vege-butter.
CURRY SAVOURY.
1 breakfastcupful of rice, 1 ditto of Egyptian lentils, 1 lb. of
tomatoes, 1 dessertspoonful of curry, 2 eggs well beaten, 1 oz. of
butter, salt to taste. Boil the rice and lentils together until quite
tender, and let them cool a little. Slice the tomatoes into a
pie-dish, mix the curry, eggs, and salt with the rice and lentils, add
a little milk if necessary; spread the mixture over the tomatoes, with
the butter in bits over the top, and bake the savoury from 1/2 to 1
hour.
FAVOURITE PIE.
3 oz. of macaroni, 2 breakfastcupfuls of Allinson breadcrumbs, 2
onions, chopped very fine, 2 breakfastcupfuls of tinned tomatoes, 3
eggs, well beaten, 3 oz. of butter, 1 dessertspoonful of curry, salt
to taste. Boil the macaroni until tender, and cut it up into pieces 1
inch long; fry the onion brown in the butter, mix the breadcrumbs with
the tomatoes, add the eggs, curry, onion and salt, and mix all this
with the macaroni; turn the mixture into a pie-dish, and bake the pie
for 1 hour.
FORCEMEAT BALLS.
2 oz. of breadcrumbs, 6 oz. of boiled and grated potatoes, 1 gill of
milk, 2 eggs, some Allinson fine wheatmeal 1/4 teaspoonful of nutmeg,
3 finely chopped onions, 2 handfuls of spinach, 1 handful of parsley,
1 ditto of lettuce, all chopped fine. Soak the breadcrumbs in the
milk, add the potatoes, eggs well beaten, all the vegetables and
seasoning; mix sufficient of the wheatmeal with the rest to make the
mixture into a fairly firm paste, form this into balls, drop these in
boiling clear soup or water (according to requirements), and boil them
for 5 to 10 minutes.
HAGGIS.
2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled
butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1
dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and
salt to taste, and a little milk if needed. Swell the sago over the
fire with as much water as it will absorb; when quite soft put into it
the butter to melt, and, when melted, mix in the oatmeal and
wheatmeal. Grate the onion, and whip up the eggs; mix all the
ingredients together, not forgetting the herbs and seasoning. The
whole should be a thick porridgy mass; if too dry add a little milk.
Butter a pudding basin, pour into it the mixture, place a piece of
buttered paper over it, tie a pudding cloth over the basin, and steam
the haggis for 3 hours.
HERB PIE.
1 handful of parsley, 1 handful of spinach, and 1 of mustard and
cress, 2 lettuce hearts sliced fine, 2 small onions, and a little
butter, 3 eggs, 1 pint of milk, and 1/2 lb. of Allinson fine
wheatmeal. Chop all the vegetables up finely, and mix them with a
batter made of the milk, meal, and eggs; season it with pepper and
salt; mix well; pour the mixture into a buttered pie-dish, place bits
of butter over the top, and bake it for 1-1/2 hours.
HOT-POT.
2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned
tomatoes, or 1/2 lb. of sliced fresh ones, 1 teaspoonful of thyme,
1-1/2 oz. butter, pepper and salt to taste. Those who do not like
tomatoes can leave them out, and the dish will still be very savoury.
The potatoes should be peeled, washed, and cut into thin slices, and
the onions peeled and cut into thin slices. Arrange the vegetables and
tomatoes in layers; dust a little pepper and salt between the layers,
and finish with a layer of potatoes. Cut the butter into little bits,
place them on the top of the potatoes, fill the dish with hot water,
and bake the hot-pot for 2 hours or more in a hot oven. Add a little
more hot water if necessary while baking to make up for what is lost
in the cooking.
LEEK PIE.
1 bunch of leeks, 1 lb. of potatoes, 1/2 teaspoonful of herbs, a
little nutmeg, 1 pint of milk, pepper and salt to taste, 8 oz. of
Allinson fine wheatmeal, 3 eggs, 1 oz. of butter. Cut up into dice the
potatoes and leeks, parboil them in 1 pint of water, adding the herbs,
butter, and seasoning; place the vegetables in a pie-dish, make a
batter with the milk, eggs, and meal, pour it over the vegetables, mix
all well, and bake the pie 1-1/2 to 2 hours in a moderate oven.
LENTIL PIE.
1/2 lb. of lentils, 1 lb. of potatoes, 1 lb. of tomatoes, 1 Spanish
onion, 1 heaped-up teaspoonful of herbs, 3 hard-boiled eggs, 1-1/2 oz.
of butter, pepper and salt to taste. Have the lentils cooked
beforehand. Peel, wash, and cut into dice the potatoes and onion, and
fry them in the butter until nearly soft. Scald and slice the
tomatoes, and mix the fried vegetables, lentils, tomatoes, herbs, and
seasoning well together. Turn the mixture into a pie-dish, and pour
over as much water or vegetable stock as may be required for gravy.
Quarter the eggs and place them on the top. Cover with a short crust,
and bake the pie for 1 to 1-1/2 hours.
LENTIL RISSOLES.
1/2 lb. of lentils, 1 finely chopped onion, 1 breakfastcupful of
breadcrumbs, 1 breakfastcupful of tinned tomatoes, 1-1/2 oz. of
butter, 2 eggs, pepper and salt to taste, some raspings, butter,
vege-butter or oil for frying. Pick and wash the lentils, and boil
them in enough water to cover them; when this is absorbed add the
tomatoes, and if necessary gradually a little more water to prevent
the lentils from burning. Fry the onion in 1-1/2 oz. of butter, mix it
with the lentils as they are stewing, and add pepper and salt to
taste. When the lentils are quite soft, and like a pureé (which will
take from 1 to 1-1/2 hours), set them aside to cool. Mix the lentils
and the breadcrumbs, beat up one of the eggs and add it to the
mixture, beating all well together. If it is too dry, add a very
little milk, but only just enough to make the mixture keep together.
Form into rissoles, beat up the second egg, roll them into the egg and
raspings, and fry the rissoles a nice brown in boiling butter or oil.
Drain and serve.
LENTIL TURNOVERS.
6 oz. of lentils, 6 oz. of mushrooms, 1 English onion chopped very
fine, 1 ounce of butter, 1 dessertspoonful of lemon juice, pepper and
salt to taste. Pick and wash the lentils, and cook them in only as
much water as they will absorb. Peel, wash, and cut up the mushrooms,
chop fine the onion, and fry both in the butter. Add them to the
lentils now cooking; also the lemon juice and seasoning. When the
lentils are quite soft, the whole should be a fairly firm pureé. Let
it cool, and meanwhile make a paste of 6 oz. of Allinson fine
wheatmeal and 2 oz. of butter or vege-butter and a little water. Roll
the paste out thin, cut into squares of about 4 inches. Place some of
the lentil mixture in each, moisten the edges, turn half over, and
press the edges together. Bake for 15 minutes in a floured tin, and
serve with brown sauce, vegetables, and potatoes.
LENTILS (CURRIED), AND RICE.
1 breakfastcupful each of lentils and rice, 1 lb. of fresh tomatoes or
1/2 a tinful of tinned ones, 1 dessertspoonful of curry, 3 eggs, well
beaten, 2 oz. of butter, some breadcrumbs, and salt to taste. Roast
the rice in a frying-pan in half of the butter until browned; then set
it over the fire with 1-1/2 pints of water and the lentils, picked and
washed. When tender set them aside to cool a little. Scald and skin
the tomatoes, cut them into slices and place them in a buttered
pie-dish. Smooth the curry with 1 spoonful of water; add the curry,
the eggs, and salt to the cooked rice and lentils, and mix all well.
Spread all over the tomatoes, scatter breadcrumbs over the top, cut up
the rest of the butter in pieces and place them here and there over
the breadcrumbs. Bake the savoury for 3/4 of an hour to 1 hour.
LENTILS (POTTED), FOR SANDWICHES.
1/2 lb. of lentils, 1 English onion, 1/2 a cupful of tinned tomatoes,
1 blade of mace, 1 oz. of butter, pepper and salt to taste. Pick and
wash the lentils, and set them over the fire to cook, only just
covered with water, adding the mace, pepper, and salt. Chop fine the
onion and fry it a nice brown in the butter; add the fried onions and
tomatoes to the lentils, stir them sometimes to prevent burning, and
let the lentils cook gently until they have become soft and make a
fairly firm purée. If too dry, add a little more water as may be
required. When they are done remove the mace and turn the lentils out
to get cold. Then use for making sandwiches with very thin bread and
butter.
MINESTRA.
1 breakfastcupful of potatoes cut into small dice, 2 breakfastcupfuls
of flagolet beans, onions, carrots, and celery mixed (the latter cut
up small), 1/4 lb. of rice, 2 oz. of butter, 2 oz. of grated Parmesan
cheese, pepper and salt to taste. Boil the vegetables in 1 quart of
water until quite tender, add the rice, also pepper and salt, and cook
all together gently until the rice is soft, adding more water if
necessary. Before serving add the butter and cheese, stir a few
minutes, and serve.
MUSHROOM CUTLETS.