Left-overs made palatable

An excellent plan is to keep three baking powder tins, a quarter, half-pound and pound size, for this purpose. The variety in size will fit the amount of the left-over. Brush the can inside with butter, pack in the cereal while hot and cover. When needed, slip it out of the can, cut in one-half -inch slices and roll in Made Palatable 3$ flour to dry. Dip in egg and crumbs and fry in smoking hot fat. Eat with maple sirup. Cream of wheat, mush, hominy, wheatena, Quaker oats, flaked rice, farina, Petti John, Ralston's food, wheatlet, indeed any of the large variety of cooked breakfast foods can be made palatable in this way. If the left-over only amounts to a cupful, combine it with flour as given in oatmeal muffins and you will have a most satisfactory hot breakfast bread. Served with bacon these second-day preparations of cereals form a very nice relish. The uses of cold rice cannot be enumerated. There are so many methods of transforming it into most attractive dishes that many housewives while preparing hot rice for the table, cook a double portion and reserve it for various uses. A cup of rice is a pleasant addition to many hot breakfast breads. It may be made into delicious puddings, fritters, pancakes, mixed with a cup of cold tomato or even left-over tomato soup, well seasoned, sprinkled with cheese and buttered bread crumbs and baked till brown, when it appears as a palatable entree. It can be utilized for croquettes, drop cakes, for a thickening to soups and stews, it may be curried, worked into left-over meat dishes, and even changed into ice cream. Macaroni and spaghetti left-overs make good rechauffes. With the addition of a few spoonfuls of milk or water, cold macaroni cooked in white sauce or spaghetti which made its first appearance in tomato sauce may be reheated in the double boiler, a spoonful of each put in a ramekin dish, then covered with grated cheese and baked. RICE WITH CHEESE CRUST 2 cups cold boiled rice I cup milk 36 Left-Overs 2 eggs Pepper and salt to taste i cup grated cheese I tablespoon butter Put the rice in a double boiler and cook it in the milk till smooth and soft. If there are any lumps in the rice, beat with a wire whisk. Add the well-beaten eggs and the salt and pepper. Pour into a shallow baking pan, sprinkle the cheese lightly over the top, dot with morsels of butter and bake till the top is delicately brown. This makes a nice entree. RICE WITH CHEESE 3 cups cold rice i tablespoon butter •• Dash cayenne and salt i cup grated cheese 1 cup milk £ cup buttered cracker crumbs Reheat the rice in a double boiler. Butter a pudding dish and cover the bottom of it with the rice. Dot it with scraps of butter. Sprinkle with grated cheese, cayenne and salt, and repeat until the rice and the cheese are used up. Add the milk, cover with the buttered cracker crumbs and bake twenty minutes. RICE GRIDDLECAKES i cup cold rice 2\ cups flour 3 teaspoons baking powder \ teaspoon salt 4 tablespoons sugar \\ cups milk i egg 2 tablespoons melted butter Made Palatable 37 Sift together the dry ingredients. Work in the rice with the tips of your fingers. Add the well-beaten egg, milk and butter. Beat well. Cook on a griddle. RICE WITH DATE SAUCE Take cold rice, put it in a double boiler with a little milk and let it steam till the milk is absorbed. Sweeten to taste and add a dash of nutmeg. Press the rice into buttered cups. Turn out and serve hot individually with a lemon sauce in which cut dates have been stewed for a few minutes. This makes a nice dessert. RICE WAFFLES if cups of flour § cup cold rice ij cups cold milk 2 teaspoons baking powder i teaspoon salt i tablespoon melted butter 38 Left-Overs