1/2 pint rice

1/4 pound grated cheese

1 Spanish sweet pepper

1 small onion

1/2 pint solid tomatoes, or 2 whole tomatoes

1 tablespoonful butter

1 teaspoonful salt

Wash the rice, throw it into boiling water and boil rapidly for fifteen minutes. While this is boiling, put the butter, the chopped onion, and the pepper cut into strips, into a saucepan. Shake over the fire for just a moment until thoroughly heated; add the tomatoes. If you use fresh tomatoes, peel them, cut into halves, squeeze out the seeds, and cut the flesh into small pieces. Drain the rice. Put a layer of rice in the bottom of a baking-dish, then a sprinkling of cheese, a layer of the sauce, another layer of rice, then the remainder of the sauce, then the last layer of rice. Cover this thickly with cheese. Cover the baking-dish, stand in a hot oven for twenty minutes, until the cheese is thoroughly melted. Serve in the dish in which it is baked. With a salad and a fruit dessert this makes a complete meal.