Left-overs made palatable

Sift the flour, sugar, baking powder and salt. Work in the rice with the tips of the fingers. Add the yolk of the egg, well beaten, milk, butter, and last of all the white of egg beaten stiff. Cook on hot waffle irons. RICE GEMS I egg 1 cup milk i tablespoon melted butter i cup cold rice i cup flour 2 teaspoons baking powder i teaspoon salt Beat the eggs till light, add the milk and butter. Beat the rice with this until smooth, then sift in the salt, flour and baking powder. Bake twenty minutes in hot gem pans. RICE BREAD 2 eggs I tablespoon melted butter I cup cold rice I cup white corn meal J cup flour i teaspoon baking powder £ teaspoon salt i£ cups milk To the yolks of the eggs beaten well, add the milk and butter, rice, corn meal and flour. Whip thoroughly, add the salt and baking powder and last the whites of the eggs beaten to a stiff froth. Pour into shallow pans, allowing the batter to spread only an inch thick. Bake in a moderate oven for half an hour. Cut into squares when baked and serve hot. Made Palatable 39 RICE AND CORN MEAL MUFFINS i cup white corn meal i cup flour 1 teaspoon salt 2 teaspoons baking powder 1 cup cold rice i£ cups milk 2 eggs 2 tablespoons butter Sift the dry ingredients together, rub the rice in lightly with the tips of the fingers till every grain is separated. Beat the yolks of eggs till thick, mix with the milk, pour over the dry ingredients and beat well. Add the melted butter and at last the whites of the eggs beaten to a dry froth. Bake in a hot oven. CREAM RICE PUDDING 2 tablespoons cold boiled rice 3 tablespoons sugar Yolk 1 egg 3 tablespoons cornstarch 2 cups milk ■J teaspoon vanilla Put the milk with the cold rice in a double boiler, add the sugar and salt. When it boils, add the cornstarch wet in a few tablespoons of cold milk. Just before it is ready to take from the fire, add the egg and flavoring. Eat cold with whipped cream. — Mrs. Robert Ashley. RICE AND APPLE PUDDING 8 large tart apples £ cup chopped raisins and citron 2 cups cold rice i cup sugar Pare and core the apples, set them closely together in a deep baking dish and fill the hollows from which 40 Left-Overs the cores were cut with chopped raisins and citron. Dust with sugar and nutmeg. Fill in all the spaces to the top of the dish with the rice and cover with a plate. Set it in the oven. In fifteen minutes uncover and bake fifteen minutes longer, allowing the rice to crust delicately. Serve warm with whipped cream. RICE CROQUETTES ij cups cold rice $ teaspoon salt Yolks 2 eggs i tablespoon butter Put the rice in a double boiler with a little milk and let it cook till the rice has absorbed the milk. Remove from the fire, a'dd the beaten egg yolks and butter and spread on a plate to cool. Shape into balls, roll in crumbs, then dent with the finger till the croquette is Made Palatable 4 1 like a small nest. Dip in egg, then in crumbs again, fry in deep fat and drain. Serve hot with a cube of jelly in each nest. OATMEAL MUFFINS £ cup scalded milk 4 tablespoons sugar •j teaspoon salt J yeast cake dissolved in i cup warm water i cup cold cooked oatmeal 2\ cups flour Scald the milk and add to it the sugar and salt, as soon as it grows lukewarm add the yeast. Work the flour into the oatmeal with the tips of the fingers and add to the milk. Beat thoroughly, cover and allow it to rise over night. In the morning pour into greased iron gem pans and set in a warm place to rise. Bake for half an hour. FARINA MUFFINS 1 cup cold farina 2 cups flour 3 eggs \ teaspoon salt i teaspoon sugar 2 tablespoons melted butter 2 teaspoons baking powder \ cup milk