Baked Rice And Ham

1/2 cup rice

2 1/2 cups stock or water 2 cups milk

1/2 cup cooked ham finely chopped

1 tablespoon onion finely chopped

2 tablespoons carrot finely chopped

Wash rice, place in greased baking dish; add liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours, stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce.

Boiled Rice

Wash one cup rice, and add slowly to two quarts of boiling salted water, allowing one tablespoon of salt; cook until tender, pour into strainer, rinse with boiling water, and put in oven or on back of range for a few minutes, until the grains separate. Very old rice is improved by soaking in cold water for an hour or two before cooking. Corned beef or ham stock may be used in place of salted water.

Rice And Coconut Loaf

2 cups cooked rice 1 cup stewed and strained tomatoes

1 tablespoon grated onion

2 teaspoons salt

1 egg slightly beaten 1/4 teaspoon paprika 1/4 teaspoon mustard

1 can grated coconut

2 tablespoons melted bacon fat

Mix all ingredients except the bacon fat; put into a deep greased pan, cover with bacon fat, and bake in a slow oven one hour.

Risotto

1/2 cup rice

1 cup boiling water

1 teaspoon salt

3 tablespoons bacon fat

1 onion chopped

1 green pepper chopped

1/2 can tomatoes

1/4 teaspoon paprika

Cook rice with boiling water and salt in top of double boiler twelve minutes, cook onion and pepper in bacon fat ten minutes, stirring often; add tomatoes and paprika, mix with rice, and cook forty-five minutes.