The school cookery book

Patna rice is the best for curry. IOI Boiled Rice with Meat— About twenty minutes before serving the meat, put a good cupful of well washed rice into the broth or stock, and cook slowly for twenty minutes. Pour the stock through a colander to separate it from the rice and arrange the rice round the meat, adding a little of the stock as gravy. Plain Boiled Macaroni. — Required: % lb. macaroni ; 2 quarts hot water ; teaspoonful salt. Put the macaroni into hot (not boiling) water with the salt; leave the saucepan uncovered ; allow the macaroni to boil for about twenty minutes till quite solt and swollen ; pour through a colander to dram away the water. Serve hot, with or without parsley sauce. Haricot Beans. — Required: 1 pint beans; 2 quarts cold water ; 1 teaspoonful salt. Wash the beans in cold water; put them into a basin and cover them well with cold water. Soak for one night, pour away the water; put the beans into a saucepan with plenty of cold water ; boil for about two hours, till the beans are quite soft, but not broken. Pour them into a colander, so as to drain the watei well away. When ready, serve with parsley sauce poured over them. Mushrooms— Some mushrooms are edible; many are poisonous. The commonest edible mushrooms are generally found in meadows and on open ground, and are in greatest abundance in August and September. The top is smooth, never warty ; the underside is pink in young mushrooms and brown in the older ones. The stalk is firm and fleshy. Mushrooms are good for flavouring soups and stews, or may be used separately as a vegetable. Grilled Mushrooms. — Required: 6 small or 3 large mushrooms ; oz. butter ; 1 pinch pepper ; 1 pinch salt. Wipe the mushrooms with a dry cloth to remove earth and sand ; remove the stalks ; if the mushrooms are old skin them ; heat and grease the gridiron • place it over a slow fire; melt the butter in a cup • dip each mushroom into it ; grill for about five minutes! turning them when half done; sprinkle with the pepper and salt and serve hot The skin and stalks should be used to flavour soups and stews. Mushrooms may be cooked in the oven or before the fire in a greased tin. The butter in the tin should be poured over the mushrooms before serving. Stewed Mushrooms. — Required: 6 small or 2 large mushrooms; ^ oz. butter; # teaspoonful flour ; about r tablespoonful water ; % teaspoonful vinegar ; 1 pinch pepper ; 1 pinch salt. Melt the butter in a very small pan ; stir in the hour; add the vinegar and water gradually; add the pepper and salt. Clean the mushrooms as in the last recipe ; remove the stalks and the skin, if old ; put the mushrooms in the pan and stew gently for about ten minutes. Plain Salad.— Required: 1 lettuce; mustard (the vegetable) ; cress; salad sauce (see page 130). The vegetables must be very fresh. Cleanse the vegetables, break off each leaf of the lettuce carefully; cut or break them across in small pieces ; wash these pieces again in cold water ; drain them and toss them in a dry towel to dry. Arrange the lettuce, mustard, and cress according to taste. Just before serving add the salad sauce and sprinkle the chopped hard boiled white of egg over the salad. A good addition to salad is radishes (washed and brushed) either whole or in slices. XVIII.— PASTRY.