The victory cookery book

freely for 80 minutes, then stir again to mash ~ the rice more or less so as to form a thick, creamy substance. Add pepper and grated nutmeg to taste, and a little fat if available should be added—1 oz. is sufficient. Turn — out to cool, shape into balls, using a little flour to prevent the mixture adhering to the hands, coat with batter and crumbs, and bake in a hot oven until brown. Note.—Rice cooked in this way and mixed with pulse will in some measure reduce the flatulence which this legume so frequently causes. | : et a oe pt Oe 7" > + . P eit gaa. Lentils and Rice Balls Materials.—1 oz. onion, 1 oz. fat, 1 lb. lentils and rice (cooked), a little mashed potato, salt and pepper to taste, a few breadcrumbs. Method.—Fry the onion and fat together ; when cooked add the lentils and rice, previously passed through a mincing-machine. To this add sufficient mashed potato to bind, season to taste with salt and pepper and heat until boiling-point. Turn out on to a plate. When quite cool form into balls and roll in crumbs, place in a baking-tin, baste lightly with fat, and bake in a hot oven until brown. The oven must be hot or the balls will not cook crisp and neatly. Creamed Lentils Materials.—% pint milk, 2 whole eggs (or dried eggs), salt and pepper to taste, some cooked lentils. Method.—Beat the eggs well, add to the milk, season with salt and pepper, and stir over the fire until creamy. Be careful not _ to boil this sauce, otherwise it will curdle. | Add the lentils, toss carefully while heating, and serve sprinkled with parsley. Curried Pulse Materials —1 oz. onion, 1 oz. fat, 1 teaspoonful of curry powder, little flour, some cooked pulse. Method.—Fry the onion in fat. As soon as it begins to colour add the curry powder and fry together. Then add the flour, and, when mixed, the beans (or whatever the pulse is) should be added together with the — liquid. Finish as described in the last recipe, but omit the parsley. Home-Made Macaroni (Nouilles)—1 Materials.—1 lb. flour, 4 oz. of salt, a — little milk or water. Method.—Mix the flour with milk or water to a stiff paste, then add the salt. The best way is to start with three-quarters of the flour and then work in the remainder. Let the paste rest for one hour in a cloth, then roll out to the thickness required, and hang over a rolling-pin until partially dry ; roll up like a roly-poly and cut into slices. Lay out loosely on a pastry-board. Boil sufficient salted water to cover, then boil © the macaroni until tender—10 to 20 minutes, _ according to thickness. It is preferable to cook the paste in a closed pan with only as much water as it will absorb, and if possible a little fat. Macaroni will absorb two or three times its weight of water, so that if that amount is added, with fat and seasoning, it will only require when cooked to be sprinkled with cheese or tomato. Nouilles—2 Materials.—} oz. rice flour, 4 oz. flour, 1 gill water, a little salt. Method.—Scald 1 oz. of the rice flour in water, then add the flour, the remaining rice flour and a pinch of salt, mixing to a very stiff paste. Let this rest, then roll out and proceed as for macaroni. How to Cook Macaroni Parboil the macaroni, drain, then place in the saucepan and cover with water, stock, or water and milk. Season, cover with the lid, and cook until tender-—about 20 minutes. The moisture should then be absorbed. Add a little grated cheese, stir, and serve very hot. Instead of cheese, tomato sauce or gravy can be added, or the plain boiled macaroni may be used as required in any recipe. Potato and Macaroni Pudding