Method.—Boil the rice in water with the onion chopped finely. When tender and nearly dry, stir in the other ingredients. The rice should be firm enough to make a mound on the dish. Serve hot.
Time.—About ½ an hour. Average Cost, 6d. to 7d. Sufficient for 3 or 4 persons.
3127.—SAVOURY SEMOLINA.
Ingredients.—4 ozs. of semolina, 2 ozs. of grated cheese, 2 ozs. of butter, 1 teaspoonful of made mustard, pepper and salt, cayenne, breadcrumbs, 1 quart of milk.
Method.—Boil up the milk, sprinkle in the semolina, stir and cook for 15 minutes, then add the cheese, butter, mustard and pepper, salt and cayenne to taste. Turn into a buttered gratin dish, or several china scallop shells, sprinkle liberally with breadcrumbs and cheese, and add a few very small pieces of butter. Brown in a hot oven, and serve.
Time.—About ½ an hour. Average Cost, 9d. to 10d. Sufficient for 3 or 4 persons.
3128.—SCOTCH STEW.
Ingredients.—3 tablespoonfuls of pearl barley, ½ a small cabbage or 1 lettuce shredded, ½ a head of celery, 3 onions, 2 carrots, 1 turnip, all cut into large pieces, to which may be added other vegetables in season, salt and pepper to taste.
Method.—Blanch the pearl barley, cover it with fresh water, and simmer gently for ½ an hour. Place all the vegetables, except the cabbage or lettuce, in a stewpan, add the pearl barley and the water in which it was cooked, together with boiling water to barely cover the whole, and season to taste. Boil gently until the vegetables are nearly done, then add the shredded cabbage or lettuce, cook for 10 minutes longer, and serve.
Time.—About 3 hours. Average Cost, 7d. or 8d. Sufficient for 2 or 3 persons.
3129.—SPAGHETTI.
Ingredients.—½ a lb. of spaghetti, 1 oz. of butter, 2 ozs. of grated cheese, ⅓ of a pint of white or tomato sauce (see Sauces, Nos. 223-281), nutmeg, cayenne, salt and pepper.
Method.—Put the spaghetti into boiling salted water, cook rapidly for about 20 minutes, or until tender, and drain well. Stir in the butter, cheese and sauce, add nutmeg, cayenne, salt and pepper to taste, and mix well. The spaghetti may be served in this condition, or, when
