MENU III.

CARROT SOUP.

4 good-sized carrots, 1 small head of celery, 1 fair sized onion, a turnip, 3 oz. of Allinson breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace, pepper and salt to taste.  Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace.  Let all boil together until the vegetables are quite tender, and then rub them through a sieve.  Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup, which should be as thick as cream.  Boil the soup up, and serve.

CURRIED RICE AND TOMATOES.

1/2 lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter.  Wash the rice, put it over the fire in cold water, let it just boil up, then drain the water off.  Mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt.  Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed.  This will take about 20 minutes.  Rice cooked this way will have all the grains separate.  For the tomatoes proceed as follows:  1 lb. of tomatoes and a little butter, pepper, and salt.  Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato.  Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven.  Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.

APPLE CHARLOTTE.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped-up teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to taste, Allinson wholemeal bread, and butter.  Pare, core, and cut up the apples and set them to cook with a teacupful of water.  Some apples require much more water than others.  When they are soft add the fruit picked and washed, the cinnamon, and the almonds and sugar.  Cut very thin slices of bread and butter, line a buttered pie-dish with them.  Place a layer of apples over the buttered bread, and repeat the layers of bread and apples until the dish is full, finishing with a layer of bread and butter.  Bake from 3/4 of an hour to 1 hour.

MENU IV.

RICE SOUP.

3 oz. of rice, 4 oz. of grated cheese, 1 breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste.  Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning.  When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve.  If too much of the water has boiled away, add a little more.