4 large potatoes, 1 pint of clear tomato juice (from tinned tomatoes),
1 pint of milk, 1 pint of water, 2 eggs, 1 oz. of butter, seasoning to
taste. Boil the potatoes in their skins; when tender peel and pass
them through a potato masher. Put the potatoes into a saucepan with
the butter, tomato juice, and water, adding [...]
One gill of rice, boiled soft; when cold, rub it with a spoon. Moisten
with water a gill of rice flour, and mix it with the rubbed rice. Beat 1
egg, very light, and stir in. Bake on a shallow tin plate, split and
butter while hot.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper
and salt. Chop the onions up very finely, and fry them with the butter
until slightly browned; add the rice, seasoning, and water, and let
the whole cook gently until quite soft. A tablespoonful of finely
chopped parsley may be added.
Take the outside slices left from boiled or braised beef, cut up into
small pieces and pound it thoroughly with a little butter in a mortar;
add salt, pepper and a little powdered mace. Mix thoroughly. Put it into
jelly glasses, pour a coating of clarified butter over the top. Cover
with paper until wanted.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of
milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water
for 10 minutes, add the peas, the butter and pepper and salt to taste.
Let it cook until the rice and peas are tender, add the milk and boil
the soup [...]