Boiled Rice Pea Chowder

Bread And Butter Tea

Boiled Rice

Blanch 3/4 c rice - Page 44 - cover with 3 c milk and cook in the double boiler until the rice is tender and the liquid absorbed. Add more liquid if necessary. Add 1/2 t salt and serve at once either plain with butter, or with cream and sugar, as desired. Reserve 1 c rice for future use.

Pea Chowder

Soak 1/2 c split peas over night in cold water; in the morning drain, cover with cold water, add a bit of soda half the size of a pea, and cook slowly until tender, about 2 or 3 h. Drain, reserving the liquid for soup if desired, add 1/2 can corn, 1/2 c milk, 1/2 t salt and a dash of pepper. Cover and cook slowly for 1/2 h, add 1 T butter and serve at once.

Preparing The Meal

About 3 h before lunch cook the peas for the chowder; 2 h later blanch and cook the rice. Half an hour before lunch time finish the chowder and just before serving make the tea, cut the bread and butter and place on the table. As soon as the rice and chowder are done serve the lunch.