53. Baby's Pesh-Pash

This is the first solid food that babies of English or American parents in India are allowed.

Take about a quarter of a pound of lean mutton and cook until it is perfectly soft. Shred it finely and return to the broth. Cook a tablespoonful of rice in this broth and shredded mutton. Cook slowly and let every grain swell to its utmost. "Babies cry for it, and the doctors pronounce it harmless." It is also very good for the convalescent.

56. Spanish Rice

Fry 3 onions, 6 tomatoes, 2 peppers or pi-mentoes together. They must all be cut into small bits. In another pan fry a cup of rice in a very little oil or crisco. After the rice has browned a little, add the two together, turn into a rice boiler or steamer and cook until rice is tender. A half cupful of grated or diced cheese is an improvement to this dish. In case tomatoes are not in season, a can of tomatoes, or, better, a large-sized can of tomato soup will do nicely. In that case fry the onions and peppers and rice together. Then add the cheese and tomatoes.

58. Cocoanut Rice

Take a cup of rice, mix it into half a grated cocoanut. A ten-cent tin of Baker's cocoanut does very nicely if one doesn't care to prepare the fresh cocoanut. Boil the rice and cocoanut together, being sure to add to the water the cocoanut milk. There should be about three inches of liquid above the rice. Color the liquid yellow with a little turmeric; add salt, six cloves, two cardamon seeds, and twelve pepper berries. Cook in a rice boiler or steamer until done.

59. Meat And Rice Hash

A very nice way of making hash is to use rice instead of potatoes. Take cold meat and gravy and stew together with onion. When the onion is nearly done, add to the broth the rice. A quarter as much uncooked rice as there is meat is a good proportion. Cook all together until rice is thoroughly done. Be sure and have plenty of liquid to start with. This is much better than meat and potato hash.

60. Rice Cutlets

Left-over pullao or kidgeri or meat and rice hash make fine cutlets. Mold, roll in crumbs, and fry in the usual way.

61. Fried Rice (Parsi)

(A fine dish for a missionary tea.)

Fry a cup of uncooked rice and a cup of brown sugar in a tablespoonful of butter or crisco. Cook until the sugar melts and begins to bubble; then quickly add two cups of boiling water. Simmer over a slow fire, or, better still, in a rice boiler until rice is thoroughly cooked. It can hardly be cooked too much. Remove from the fire, pour over all a half ounce of rose water and stir well. Press in plates and sprinkle well with minced almonds, or any kind of nuts will do. Also add a few cardamon seeds. When cold, cut into squares and serve like fudge. This is a very satisfactory little sweetmeat when one wants a foreign dish. It is easily prepared and very inexpensive.

61 Fried Rice Parsi 8