Never throw away the water in which kedgrees or yellow rice have been boiled. They make delicious soups on meat days, with the addition of a little Armour's Beef Extract, as the stock is already flavoured and thickened; or it will make a delicious mullagatawny soup with the addition of currie powder, and made according to recipe No. 9 (Soups), without the herrings, and using the liquor instead. This applies equally to the water in which haricot beans and peas have been boiled. It always makes good stock for soup. Boil in the water you put on for your rice one large onion whole, three beads of garlic whole, twenty-four cloves, the seeds of twelve cardamoms, three bay-leaves, two sticks of cinnamon, two blades of mace, and a pennyworth of saffron, one heaped up teaspoon of salt. Let these come to the boil, and then add one pound of the best rice. Watch carefully. Taste it from time to time. The moment the rice is soft drain at once, and set before the fire to steam. Before serving remove the onion, garlic, bay-leaves, cinnamon, and mace, but _not_ the cloves and cardamoms. Decorate with onions fried crisp and brown, sultanas fried, and almonds blanched and fried. This is very nice. 11. Kedgree. Put on some water with all the flavourings of the previous recipe, omit the saffron. When it comes to the boil add half a pound of pink lentils that have been well washed. When these change colour and get yellow, which will take about five minutes, add half a pound of best rice; stir well, and watch carefully. The moment the rice is done enough drain at once, and set before the fire to steam. Remove the spices, etc., as before, and decorate in the same way. 12. Another Kedgree. Do some rice as yellow rice recipe. Add to it some flaked smoked haddock, and one teaspoon of herbs as for veal stuffing, and two ounces of butter. Mix well loosely with a fork. Serve hot, and decorate with hard-boiled eggs cut in quarters, and onions fried crisp and brown. 13. Another Kedgree. The same as No. 11. Add to it four hard-boiled eggs chopped fine, two ounces of butter. Mix well lightly with a fork, and serve, decorated in the usual way with fried onions brown and crisp and fried almonds. 14. Tomato Rice. Cut up an onion into thin rings, chop two beads of garlic, also two bay-leaves; fry this in three ounces of butter with twenty-four cloves a nice pale yellow. Now add one cup of tomato pulp, salt and Nepaul pepper to taste, a few drops of tarragon vinegar. Stir well; let it simmer for about twenty minutes; strain, and pour the sauce over some cold rice you may have by you; cover up, and warm thoroughly through. Serve decorated with bright West Indian pickles. 15. Cheese Pillau.