A Course of Lectures on the Principles of Domestic Economy and Cookery

brown to-day, because it is still frozen. It did not come in long enough ago for us to get it thawed out, so, of course, there will be a little water in the fat, and it will not get quite so brown. LECTURE TENTH. CHEAP DISHES AND REWARMED FOODS. We begin our lesson this afternoon with a dish of rice,--piloff of rice,--any cold meat cut in small squares, an onion peeled and chopped fine, and if you have tomatoes, either canned, fresh, or cold stewed tomatoes, a cupful. Sometimes the dish is made with tomatoes, sometimes without. Put the onion in the sauce pan with a tablespoonful of drippings; set it over the fire and let it get light brown. When it is light brown put with it a cupful of rice, picked over and washed and dried by the fire. After the onion begins to brown put the rice with it and stir until the rice is light brown; then put in a quart of hot water, the meat and tomatoes and a palatable seasoning of salt and pepper. Of course, the quantity of salt and pepper that you use will depend on the seasoning of the meat, and this may be any kind of meat. Then cover the sauce pan in which you have all these things and let the rice, meat, tomatoes and water all cook together gently. Every ten minutes you must look to see whether the rice has absorbed all the water. If it has you must add a little more water, not more than half a cupful at a time, keeping the rice just moist until it is tender. You will find that probably in about half an hour the rice will be tender, and when the dish is done it should not have the gravy about it; it simply needs to be moist, so you will have to add water cautiously after the first quart. If the meat that you use is very fat,--and sometimes beef like this is very fat,--you may cook the meat, fat and lean together in with the onion