4 to 6 quarts boiled rice

2 cup potato flour 2 cups oleo or oil 1 pound or more cheese

4 teaspoons salt 2 teaspoons paprika 1 1/2 teaspoons mustard 4 quarts hot milk

Mix flour and seasonings, add to fat, and stir until smooth. Add hot milk, stirring constantly until smooth; cook thirty minutes in double boiler. Use one quart raw rice, if it is to be added to sauce; one and one-half quarts, if rice is to be spread on platters and sauce poured over it. Cook as Boiled Rice. About ten minutes before serving, add grated cheese to sauce; stir until smooth. Add rice, stirring very carefully with a long, two-tined fork, so as not to break kernels. Serve on hot toasted crackers or unsweetened oatmeal wafers. Or spread rice on platters, and cover with hot sauce. Part of paprika may be reserved to sprinkle over top.