Polenta

2 cups boiling water

1 cup yellow corn-meal

2 cups cold water

1 teaspoon salt

2 tablespoons of butter

4 tablespoons grated cheese

Mix the corn-flour with the cold water and stir into the boiling water, to which the salt has been added; stir constantly until the mixture boils; then occasionally for at least an hour. When about half cooked add the butter and the cheese.

Serve hot; or, when cold, cut in squares and fry.

Savory Rice

2 tablespoons butter or drippings 6 tablespoons boiled rice 4 tablespoons chopped cooked carrots

3 tablespoons grated cheese 1 chopped hard-boiled egg Milk

Melt the butter or drippings and add the rice, carrots, cheese and egg. Moisten with milk and season well. Heap on a dish and brown in the oven. (The hard-boiled egg can be left out, if not wanted.) In food value this dish takes the place of both meat and potatoes.

Rice Balls With Cheese And Tomato Sauce

Make balls of cooked rice and dip them in grated cheese. Bake in a hot oven until cheese is brown. Serve with tomato sauce.

Cheesed Rice

1 can tomatoes or canned tomato pulp 1 cup cooked rice

1/2 lb. cheese

Salt

Paprika

Spread in a baking-dish in layers with cheese on top. Bake in moderate oven until cheese is brown.

Rice With Cheese

2 cups cooked rice

2 tablespoons butter or drippings 1/2 teaspoon salt

1/2 cup grated cheese Few grains pepper Milk

Arrange rice and cheese in alternate layers in buttered baking-dish, add remaining ingredients, adding sufficient milk to moisten. Cover with bread crumbs. Bake until crumbs are brown. In food value this dish will take the place of both meat and potatoes.

Rice With Tomatoes

Wash and drain one-half cup rice, cook in one tablespoon butter or dripping until brown, add one cup boiling water, and steam until water is absorbed. Add one and three-fourths cups hot stewed tomatoes or canned tomato pulp, cook until rice is soft, and season with salt and pepper.

Rice And Cheese Croquettes

1 cup rice 4 cups milk 1 cup cheese

Salt and pepper

1 egg

1 cup thick white sauce

Cook rice in milk; when milk is absorbed add cheese, seasoning and egg and enough sauce to make of the consistency to shape. Shape, dip in crumbs, then egg and crumbs, and fry in deep fat.

Baked Rice And Cheese

3 cups boiled rice 1/2 pound cheese

1 cup milk

1/2 teaspoon salt

2 tablespoons flour

Make sauce by thickening milk with flour. Add cheese, stirring until it is melted. Arrange layers of rice and sauce in baking-dish, cover with crumbs and bake until brown. In food value this dish takes the place of both meat and potatoes.

Rice Muffins

2 1/4 cups flour

3/4 cup hot cooked rice

5 teaspoons baking - powder

2 tablespoons sugar

1 cup milk

1 egg

2 tablespoons melted butter or any fat 1/2 teaspoon salt

Mix and sift flour, sugar, salt and baking-powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter or fat. Bake in greased muffin rings placed in greased pan or bake in greased gem pans.