RICE AND CHEESE

Melt two ounces of butter in a stew-pan; fry in the buttery finely minced onion. When this is of a nice golden color stir into it a quarter of a pound of well-boiled rice. Work it well with a fork and then pour all into a buttered pie dish. Dredge over with a good coating of grated cheese, sprinkle the surface with melted butter and bake until
nicely browned.