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Savoury Rice.—Boil ¼lb. rice in two pints of milk and water
till soft. (If skim milk is used a little dripping or chopped suet
should be added.) Grate ¼lb. of dry cheese, and stir into the rice
with pepper and salt. Or it may be put in a pie dish in layers with
cheese, and some bits of dripping on top, and browned in the oven.
Macoroni can be used in the same way. Cost about 7d.
Rice and Lentil Savoury.—A teacupful each of rice and lentils,
three onions chopped, pepper and salt. Cover them with water
and cook slowly, adding more water as required. A double saucepan
(or a jar stood in a saucepan of water) is best, to avoid burning-.
Cost about 2d.
Rice and Oatmeal Pudding. —Put a teacupful of rice and a
tea-spoonful of coarse oatmeal in a saucepan, with enough water
to cover all, and simmer till the rice is half cooked. Add 2 ozs. of
chopped suet, some grated cheese, and bake in a pie-dish. Cost
about 6½d.
Cheese and Potato Pie.—Put 1½lbs. of peeled potatoes and
2-ozs. rice on to cook. Grate ½1b. cheese. Mash potatoes, and
mix one-third of them with the cooked rice, the cheese, ¼lb. bread
crumbs, 1½oz. margarine, one egg and some pepper and salt. Add
some gravy, if mixture is not moist enough. Put it in a pie dish,
and cover with rest of potatoes. Put some margarine in small
pieces over top of pie. Bake a golden-brown colour in quick oven.
Cheese Sauce.—Melt one tablespoonful of margarine in a
saucepan (a double saucepan is best), then stir in one tablespoonful
of flour, and mix well. When that is hot, add gradually a breakfast-cupful
of milk, stirring well. While this is getting hot, grate
or chop up finely, 2-ozs. of cheese, and stir it into the sauce, which
will gradually thicken, and then be ready to use with macaroni,
fish, &c.
Macaroni Cheese.—Boil 4-ozs. macaroni in fast boiling water
till it is soft (usually in about twenty minutes). Strain off the
water, put the macaroni into a quart pie dish, pour over enough of
the cheese sauce to cover. Bake till a nice pale-brown.
Fish and Cheese Pie.—Steam or boil 1 or 2 lbs. of fish till
soft. Cut it in small pieces, place in a pie-dish, and pour cheese
sauce over. Some macaroni, cooked as in the last recipe, may be
mixed with the fish, if liked. Place some bread-crumbs or mashed
potato on top. Bake till brown. (When making cheese sauce,
oatmeal porridge, or other things likely to burn,' it is best to use a
double saucepan, to be bought for 6½d., or a jug or large jampot
stood in a saucepan of boiling water will do instead.)