PORTUGUESE RICE.

1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, 1/2 teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste.  Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes; place the rice over the fire with 1 pint of water; add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft; serve in a vegetable dish with the grated cheese sprinkled over.

RICE AND LENTILS.

Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done.  Put the rice on a dish, pour over the stewed onions and lentils, serve, and eat with green vegetables.

RICE AND ONIONS.

Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter.  When done, serve with the onions and eat with a green vegetable.

Savoury rice (Italian).

1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste.  Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.

1/2 lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson’s oil for frying.  Boil the rice in the milk until soft, and turn it out to get quite cold.  Meanwhile chop the onions up fine and fry them brown in the butter.  Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown.  Serve with gravy.  There are various stuffings which can be used instead of the onions—­fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.

6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 1-1/2 cupfuls of rice, butter.  Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into the cold stock, and add the rice.  When all have boiled slowly for 20 minutes, the rice should have absorbed the stock.  Serve with cheese grated over.

OMELETS

CHEESE OMELET.