Baked Rice

Let 1 cup of rice soak several hours, in 2 cups of warm water. Drain, and put in a baking-dish, and cover with 3 cups of milk, containing 1/2 a teaspoon of salt. Cover the dish, and let bake slowly for an fir., or until the milk is absorbed, and the separate grains of rice are smooth. - Mrs. Jas. M. North-cott, 807 Forest Ave., Wilmette, 111.

Rice With Cheese

Arrange alternate layers in buttered baking-dish of boiled rice, grated cheese, butter, and seasonings. Add milk to half the depth. Cover with buttered crumbs, bake until cheese melts and crumbs are light brown. - Mrs. Wm. S. Kris, Abbotsford Rd., Kenilworth, 111.

Rice Croquettes

Put 2 cups rice into a bowl with 2 tablespoons sugar, 1 well-beaten egg, and grated nutmeg. roll between floured hands into cone shapes, then roll in bread crumbs and dip into 1 egg and milk, beaten together, and again in bread crumbs. Fry in deep fat. - Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.

Variation I

Wash 1/2 cup rice, cook until tender, drain, add water or 1/2 cup scalded milk, yolks of 2 eggs, and butter; cool, shape, roll in eggs and crumbs; fry, and put cubes of jelly on each. - Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111.

Fried Rice

Steam the rice till done, turn into a perforated frying-basket, and pour cold water over and dip into hot fat until brown. Or press newly boiled rice into an inch-deep pan, cover with a weight, and let it become cold. Cut into 2-inch squares, and fry until brown in hot butter. Serve with tomato or curry sauce. - Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111.

Moulded Rice

Boil a cup of raw rice 10 minutes; drain, and pour over it, in place of the water, 2 cups of chicken gravy, or stock made from chicken, duck or turkey bones, seasoned well with salt, pepper, and onion juice. Set in boiling water, uncovered, and cook gently until quite dry. Turn into a bowl wet with hot water, press down firmly and reverse the bowl upon a hot platter. Pour any stewed, fricasseed or fried meat around, or cover the mould with grated cheese, brush all over with beaten white of egg, and set upon the top grating of your oven to color slightly. The rice may be served without moulding if time does not permit. - Mrs. E. I. Ahlesbrooke, 747 Lincoln Ave., Winnetka, 111.