1/2 lb. cheese — cut into small pieces — heat until melted in % C. milk, then add 1/2 t. salt✪ Cream of Wheat Yolks of 3 eggs — beaten "Whites of 3 eggs — beaten until stiff and dry Cook until the consistency of custard. Serve at once on toasted crackers or points of toast. Cheese on Toast. II 2 C. "White Sauce (medium) 1/2 C. cheese — diced✪ Cheese on Toast II Heat until cheese is melted. Serve on toast or crackers. Note: Use a double boiler to heat the ingredients. • Cheese Fondue 1 C. milk — scald 1 T. butter I/4 lb. cheese (grated or cut into small pieces) 1 C. bread crumbs 2 eggs — well beaten 1/2 t. salt 14 t. mustard — if desired f. g. pepper✪ Cheese Fondue Cook slowly in double boiler until mixture is thor- oughly heated. Serve on toasted crackers. 4— Econ. 50 Bulletin of the University of Texas Cheese and Rice 1/2 C. rice — cook in boiling ,saltecT water until tender White sauce proportions : 4 T. butter 4 T. flour 1/2 t. salt 2 C. milk Arrange alternate layers of cooked rice, white sauce, and grated cheese✪ Cheese and Rice in a buttered baking dish Cover with buttered bread crumbs. Bake until heated through and crumbs are brown. Bice and Nut Rarebit 1 T. butter— melted 1 T. flour— blend, then add 1 C milk V2 C, cheese — grated or cut into small pieces Cook until creamy in double boiler, add 1/^ C. cooked rice Vo C: nut meats — chopped✪ Rice and Nut Rarebit Serve on hot buttered toast or toasted crackers. CORN Subject ^Iatter The cereal plant known as maize or Indian corn has been cultivated throughout the warmer states of America for twenty centuries or more. It was long- ago grown by the Arabs of Northern Africa and is a staple crop throughout vast regions of Asia, China and Australia. The northern regions of Europe are unsuited to its cultivation and there it is grown mainly for forage. From an agricultural standpoint corn is of the utmost im- portance. Every experiment station in the United States has conducted investigations regarding this product. According to records, about one-third of all the land under cultivation in the United States is devoted to corn, SS.6 per cent of all the farmers in the country raise corn. The crop of 1910, if loaded on one ton wagon, would encircle the entire globe. Hominy, corn meal, grit,s, and similar products are the prin- cipal corn foods. The unripe ears of the sweet variety are a favorite vegetable, and pop corn is a typical American tid-bit, while roasted kernels of corn are sometimes used as a substitute for coffee. Starch, glucose, and oil are also obtained from corn. As indicated in former bulletins, the food value of any pro- duct depends upon its composition. The corn seed, like rice and potatoes, contains a large quantity of starch. This, is not all, however. It also contains fat, mineral matter, and protein. The actual composition of coi-n is as follow;S : protein 10 to 12 per cent, fat 4 to 5 per cent, and starch 79 to 80 per cent, min- eral matter 1 per cent. Protein and mineral matter are needed in the body to build and repair body tissues. Carbohydrates and fats are relied on to furnish heat and energy for the body. From the composition of the corn seed it will be seen that it furnishes both heat and energy and material to build bone and make muscle as well.

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1/2 lb. cheese — cut into small pieces — heat until melted in % C. milk, then add 1/2 t. salt Yolks of 3 eggs — beaten "Whites of 3 eggs — beaten until stiff and dry Cook until the consistency of custard. Serve at once on toasted crackers or points of toast. Cheese on Toast. II 2 C. "White Sauce (medium) 1/2 C. cheese — diced Heat until cheese is melted. Serve on toast or crackers. Note: Use a double boiler to heat the ingredients. • Cheese Fondue 1 C. milk — scald 1 T. butter I/4 lb. cheese (grated or cut into small pieces) 1 C. bread crumbs 2 eggs — well beaten 1/2 t. salt 14 t. mustard — if desired f. g. pepper Cook slowly in double boiler until mixture is thor- oughly heated. Serve on toasted crackers. 4— Econ. 50 Bulletin of the University of Texas Cheese and Rice 1/2 C. rice — cook in boiling ,saltecT water until tender White sauce proportions : 4 T. butter 4 T. flour 1/2 t. salt 2 C. milk Arrange alternate layers of cooked rice, white sauce, and grated cheese in a buttered baking dish Cover with buttered bread crumbs. Bake until heated through and crumbs are brown. Bice and Nut Rarebit 1 T. butter— melted 1 T. flour— blend, then add 1 C milk V2 C, cheese — grated or cut into small pieces Cook until creamy in double boiler, add 1/^ C. cooked rice Vo C: nut meats — chopped Serve on hot buttered toast or toasted crackers. CORN Subject ^Iatter The cereal plant known as maize or Indian corn has been cultivated throughout the warmer states of America for twenty centuries or more. It was long- ago grown by the Arabs of Northern Africa and is a staple crop throughout vast regions of Asia, China and Australia. The northern regions of Europe are unsuited to its cultivation and there it is grown mainly for forage. From an agricultural standpoint corn is of the utmost im- portance. Every experiment station in the United States has conducted investigations regarding this product. According to records, about one-third of all the land under cultivation in the United States is devoted to corn, SS.6 per cent of all the farmers in the country raise corn. The crop of 1910, if loaded on one ton wagon, would encircle the entire globe. Hominy, corn meal, grit,s, and similar products are the prin- cipal corn foods. The unripe ears of the sweet variety are a favorite vegetable, and pop corn is a typical American tid-bit, while roasted kernels of corn are sometimes used as a substitute for coffee. Starch, glucose, and oil are also obtained from corn. As indicated in former bulletins, the food value of any pro- duct depends upon its composition. The corn seed, like rice and potatoes, contains a large quantity of starch. This, is not all, however. It also contains fat, mineral matter, and protein. The actual composition of coi-n is as follow;S : protein 10 to 12 per cent, fat 4 to 5 per cent, and starch 79 to 80 per cent, min- eral matter 1 per cent. Protein and mineral matter are needed in the body to build and repair body tissues. Carbohydrates and fats are relied on to furnish heat and energy for the body. From the composition of the corn seed it will be seen that it furnishes both heat and energy and material to build bone and make muscle as well.

A simple course in home economics for rural schools