Left overs

Put into a double boiler one quart of milk ; allow it to cook for thirty minutes; then add two tablespoonfuls of sugar, a grating of nutmeg, and one cup of cold boiled rice ; turn this into a baking pan, and bake in a quick oven thirty minutes. Serve cold. Raisins may be added when it is put into the baking pan. Lemon Rice Into one cup of cold boiled rice stir one pint of milk ; beat the yolks of three eggs with a half cup of sugar together until light ; add to them the rice and milk ; add the grated yellow rind and the juice of one lemon. Turn this into a baking pan; bake in a moderately quick oven twenty to thirty minutes. Beat the whites of the eggs to a stiff froth, add three tablespoonfuls of powdered sugar, and beat again. Heap these over the pudding, dust thickly with powdered sugar ; return to the oven to slowly brown ; serve cold. Paradise Pudding Pare, core and grate three apples. Separate three eggs ; add to the yolks four tablespoonfuls of sugar ; beat until light ; add a grating of nutmeg and a teaspoonful of lemon juice ; stir in a half cup of cold boiled rice ; mix with this quickly the apples, and beat well ; add a half cup of milk ; turn into a baking dish, and bake for thirty minutes. Make a meringue as in preceding recipe, from the whites of the eggs ; heap it over the top. CEREALS 67 and brown. This pudding maybe served warm or cold. Compote of Pineapple Throw a pint of boiling water over one cup of cold boiled rice ; stir for a moment ; drain, and stand at the oven door. Have ready, picked apart, one small pineapple ; add to it a half cup of sugar; heat quickly, stirring constantly. Arrange the rice in the centre of a round dish, making it into a mound, flat on top ; heap the pineapple neatly on this ; pour over the syrup, and send at once to the table. Small quantities of different kinds of fruits that have been left over may be blended and used in this way. Monday Pudding Cut bits of whole wheat bread into dice. Use a half cup of any fruit that may have been left over, prunes, raisins, chopped dates or candied fruit. Grease an ordinary melon mold ; put a layer of the bread in the bottom, then a layer of the fruit, and so continue until you have tlie mold filled. Beat three eggs, without separating, with four tablespoonfuls of sugar ; add a pint of milk ; pour this carefully over the bread ; let it stand for ten minutes ; then put the lid on the mold, and steam or boil continuously for one hour. Serve with lemon or orange sauce. Oat Meal fluff ins The ordinary muffin recipes, which are always about alike, no matter what flour is used, may have added to them a cup of well cooked oat meal ; for instance, separate two eggs as for rice muffins ; add to the yolks a cup of milk ; then add one and a half cups of whole wheat flour; beat thoroughly ; add a teaspoonful of baking powder; beat again; add one cup of well cooked oat meal, or you may substitute wheatlet or any of the breakfast cereals ; fold in the whites of the eggs, and bake in gem pans in a quick oven twenty to thirty minutes. Sandwiches Little bits of fruit, crisp pieces of celery, cold meats of all kinds, may be chopped, properly seasoned, and used for making fruit, vegetable and meat sandwiches. VEGETABLES 69 VEGETABLES String beans, cauliflower, carrots, beets, peas and even a cold boiled potato may all be cut into neat pieces, mixed together, and served on lettuce leaves, dressed with French dressing as a salad. One cold boiled beet may be used as a garnish for a potato salad. String beans, if you have sufficient quantity, may be served alone as a salad. Stuffed Egg Plant