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Pilaff

Clean and soak a breakfast-cupful of rice; put it into a saucepan with a piece of butter the size of a walnut, a sliced onion, pepper and salt to taste, and a pint of stock. Let this simmer slowly for about twenty minutes until the stock has been entirely absorbed. The rice should then be quite tender, without being in the least degree pulpy. Add two table-spoonfuls of grated cheese and the same of tomato sauce, and serve very hot.