NOTE.--When fresh tomatoes are not to be had tinned ones will do.


Tomato and Rice Pie.

Wash well a teacupful good rice--Patna is best for this dish as it does not
become so pulpy as the Carolina--and put on with cold water to cover and a
little salt. Allow to cook slowly till it has absorbed all the water. Add
a little more if too dry, but do not stir. Peel 1 lb. tomatoes, cut in 1/2
inch slices and put a layer in buttered pie-dish. Put in the rice--or as
much of it as wanted--sprinkle with curry and seasoning to taste. Put rest
of tomatoes on top, more seasoning, and layer of bread-crumbs. Put plenty
of butter on top and bake 3/4 hour.

_Note_.--Tinned tomatoes may be used when fresh ones are not at hand.
Any of the dishes with tomatoes, rice, &c., may have grated cheese or
hard-boiled eggs added at discretion, and in this way the several dishes may
be varied and adapted to suit different tastes and requirements.


Casserole of Rice.

Wash well 6 ozs. whole rice and drain. Melt in saucepan 2 ozs. butter or
1-1/2 ozs. Nut Butter. Put in rice with as much white stock or water as
will cover it, a little salt, pinch mace if liked, and allow to simmer very
slowly or steam in double boiler till quite soft. Stir well, and if too
stiff add a little more water, but it must not be 'sloppy.' Beat well till
quite smooth and set aside to cool. Butter plain mould and line with rice
nearly an inch thick. Fill in with any savoury materials, such as tomatoes,