TO BOIL RICE

Wash the rice well in two or three waters; have a large saucepan on the fire full of boiling water seasoned with salt.  Throw in the rice and boil very quickly for five or six minutes.  Take up a grain, and if it feels quite soft it is done; if not, boil another minute.  Strain off the water and pour over it some clean hot water to separate the grains.  If required immediately, put it back in the saucepan and toss over the fire till dry.  If not, spread it on a sieve or dish and dry on the stove, covered with a cloth, or in the oven with the door open.

TO FRY PARSLEY

The top or flower of parsley only should be used for frying.  Pick it carefully and rub well in a damp cloth, and then in a dry cloth.  Put into a frying basket and plunge into the fat when the fish, or whatever it is to be served with, has been fried; leave it in not more than one minute.  Turn it on to some kitchen paper and stand for a minute on the stove to dry; it is then ready.

FRYING BATTER

* 1/4 lb.  Flour—­1/2d. * * 1/2 gill Tepid Water * * White of Egg * * 1 dessertspoonful Oil—­1d. * * Total Cost—­11/2 d. * * Time—­5 Minutes. * Sift the flour into a basin, pour over it the oil, then the water, and beat into a smooth batter; stand away for an hour, if possible in a cool place.  Whip the white of the egg to a stiff froth, and stir it in, and it is ready to use.  This batter is useful for fritters and many dishes both sweet and savoury.

TOMATO SAUCE

* 6 Tomatoes—­2d. * * 1 oz.  Butter—­1d. * * 1 1/2 oz.  Flour * * 1/2 spoonful Sugar * * 1/2 spoonful Salt—­1/2d. * * Total Cost—­31/2 d. * * Time—­5 Minutes. * If the tomatoes are ripe they need not be cooked; but if at all hard, boil them for five minutes.  Then slice up and rub through a sieve.  Put the butter into a small saucepan, and when it is dissolved stir in the flour and sugar; then pour in the tomato juice and stir until it boils; season with salt to taste.  This is tomato sauce pure and simple; but it is often made with half stock and half tomato juice; it is suitable for chops, steaks, &c.  If made thicker it is called a puree, and is served with braised and dressed meats.

WHITE SAUCE

* 1/2 pint Milk—­1d. * * 1 oz.  Butter—­1d. * * 1/2 oz.  Flour * * Salt and Pepper—­1/2d. * * Total Cost—­2 1/2 d. * * Time Minutes. * Put the butter into a small saucepan, and when it is dissolved put in the flour; mix well and pour on the cold milk and stir till it boils.  Let it boil for two minutes and it is ready.  It may be served either as a sweet or savoury sauce, putting either sugar or pepper and salt, as required.

BROWN GRAVY