Slice and fry the onions in a stew-pan in a little fat; when brown, add 1-1/2 pints water and the rice.  Let it cook about an hour, and then add the grated cheese.

This dish may be varied with tomatoes when in season.

15.  ROYAL NUT ROAST.

1/2 lb. pine kernels, 2 medium-sized tomatoes, 1 medium onion, 2 new-laid eggs.

Wash, dry and pick over the pine kernels and put them through the macerating machine.  Skin and well mash the tomatoes.  Grate finely the onion.  Mix all together and beat to a smooth batter.  Whisk the eggs to a stiff froth and add to the mixture.  Pour into a greased pie-dish.  Bake in a moderate oven until a golden-brown colour.  It should “rise” like a cake.  It may be eaten warm with brown gravy or tomato sauce, or cold with salad.

16.  STEWED NUTTOLENE.

Slice one half-pound nuttolene into a baking dish, adding water enough to cover nicely.  Place it in the oven, and let it bake for an hour.  A piece of celery may be added to give flavour, or a little mint.  When done, thicken the water with a little flour, and serve.

17.  WELSH RAREBIT.

Cheese, butter, bread, pepper.

Cut thin slices of cheese and put them with a little butter into a saucepan.  When well melted pour over hot well-buttered toast.  Dust with pepper.  Put into a very hot oven for a few minutes and serve.

18.  YEAST BREAD.

7 lbs. flour, salt to taste (about 3/4 ounce), 1 ounce yeast, 1-1/2 quarts of warm water.

Put the flour into a pan or large basin, add salt to taste, and mix it well in.  Put the yeast with a lump of sugar into a small basin, and pour a little of the warm water on to if.  Cold or hot water kills the yeast.  Leave this a little while until the yeast bubbles, then smooth out all lumps and pour into a hole made in the middle of the flour.  Pour in the rest of the warm water, and begin to stir in the flour.  Now begin kneading the dough, and knead until the whole is smooth and damp, and leaves the hand without sticking, which will take about 15 to 20 minutes.  Time spent in kneading is not wasted.

Set the pan in a warm place, covered with a clean cloth.  Be careful not to put the pan where it can get too hot.  The fender is a good place, but to the side of the fire rather than in front.  Let it rise at least an hour, but should it not have risen very much—­say double the size—­let it stand longer, as the bread cannot be light if the dough has not risen sufficiently.

Now have a baking-board well floured, and turn all the dough on to it.  Have tins or earthenware pans, or even pie-dishes well greased.  Divide the dough, putting enough to half fill the pans or tins.  Put these on the fender to rise again for 20 to 30 minutes, then bake in a hot oven, about 350 degrees (a little hotter than for pastry).

Bake (for a loaf about 2 lbs. in a moderate oven) from 30 to 40 minutes.  Of course the time depends greatly on the size of the loaves and the heat of the oven.