r three good-sized onions and three small green peppers. Fry them in olive oil. Take one-half cup of rice and boil it until nearly done, then drain it well and add it to the frying onions and peppers. Fry all together until thoroughly brown, which will take some time. Season with salt and serve.
These three recipes are given because they are simple and easily prepared. Many complex recipes could be given, and some of these will appear in the part of the book devoted to recipes, but when one considers the simplicity of the recipes mentioned, it can readily be seen that it takes little preparation to get something out of the ordinary.
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