Rice Cakes

Cold boiled rice, 2 cups. Egg yolks, 2.

Salt, Sugar.

Mix rice and well beaten egg yolks, add a pinch of salt and a tablespoon of sugar. Half fill buttered muffin tins and bake brown. Serve hot with cream and sugar, as a breakfast cereal.

Rice

1. For breakfast cereal.

2. For dinner or supper, plain boiled and with cheese and

white sauce as meat substitute.

3. For dessert with milk or raisins.

4. In quick bread and muffins with barley flour.

Rice Flour

1. In cakes and cookies. 1/4 cup rice flour and 1/2 cup barley flour may be used instead of 1 cup white flour.

Potato Flour

1. In sponge and other cakes. Use 1/2 cup potato flour to replace 1 cup white flour.

April 22. 1918 (over)

Member. Of U.S. FOOD Admin1stration

Arranged For Jordan Marsh Company

By

The Women's Municipal League Of Boston

BY

Miss Alice Bradley

and

Mrs. Elbert A. Harvey

Suggestions For The Purchase Of Wheat Flour Substitutes

We suggest that substitutes be bought in the following proportions:

The above amounts will furnish adequate cereals for a family of

3 to 6 people..............................1 week

2 to 4 people............................2 weeks

These are current prices in Boston. April 22, 1918. (Over)

Spanish Rice

Rice, 1 cup. Sweet pepper, 1. Salt.

Onion, 1. Butter, 1/2 cup. Tomatoes, 1 pint.

Cook rice as usual, parboil pepper from which seeds have been removed, chop pepper and onion and add to rice with other in-gredients. Pour into buttered dish and bake in moderate oven 20 minutes.

Syrian Rice

Butter, 1 tablespoon. Tomato, 1 cup.

Water, 2 cups. Rice, 1 cup.

Salt, a pinch.

Melt the butter in a saucepan, add tomato, water and salt to taste. When it boils add the washed rice. Let boil hard for a few minutes, stirring well. Then set back on the range where it will just boil. Do not stir again but cover tight and cook about 1 hour.

Seliva, Hyde Park.