Set a cup of rice over the fire in three pints of cold water, let come quickly to the boiling point, and boil five minutes, then drain through a colander, rinsing with cold water. Return to the fire with a quart of boiling water, one teaspoonful of salt, and the juice of half a lemon, shake the pan, occasionally, lest the rice burn, and add a little more water if necessary, or set on an asbestos mat, or into a pan of water. When tender stir in very carefully one fourth cup of butter creamed with a tablespoonful of curry powder, Serve with meat, particularly chicken or veal.