Put 1 qt. milk and water over the fire to . boil; add 1 teaspoon of salt and when boiling stir in 1/2 pt. ground rice (wet with a little milk). Boil up 2 or 3 minutes, stirring repeatedly; pour it into bread-pan and immediately stir in as much flour as possible with a spoon. After it is cool, add a gill of yeast and let stand until morning. Then knead in more flour until the dough ceases to stick to the hands- It is necessary to make this dough a little stiffer than if no rice were used, else there will be a heavy streak through the loaf. - Mrs. E. D. Kelly, Winnetka, 111. 111.

Rice Bread

1 lib. of rice simmered in 3 qts. of water till soft and water absorbed; 4 lbs. of graham flour, salt and yeast. When the rice is lukewarm mix in most of the flour, salt and yeast; knead until smooth and shining; let it rise in a warm place; make it up into loaves with balance of flour and bake it thoroughly. - Mrs. Edith Fairchild, Glen View, 111.

Louisiana Rice Pone

1 pt. of boiled rice stirred in 1 pt. of milk with a small cup of cornmeal, 4 well-beaten eggs, a large tablespoon of butter and lard melted together, 1 small teaspoon of salt. Beat in 3 heaping teaspoons of baking powder; bake and serve in ordinary pans, well greased. - Mrs. C. J. Jeffries, Win-netka, 111.