Rice Mold

Rice, 1 cup.

Milk, 2/3 cup

Lemon or vanilla flavoring.

Egg, 1.

Sugar, 2 tablespoonfuls.

Stewed fruit.

Wash clean and boil the rice in two quarts of water until done. Drain off the water well. Add, while hot, a custard made of the egg, milk, and sugar.

Flavor with lemon or vanilla. Form into molds, and serve with stewed prunes, peaches, or any other kind of fruit.

Rice And Banana Compote

Rice, ¾ cup. Milk, 3 cups. Vanilla. Bananas, 6. Sugar.

Bring the milk to a boil, thicken with corn starch or flour, and add sugar to taste. Simmer the bananas in this sauce for half an hour. Add vanilla.

Rice for bananas: Cook the rice in two and one-fcurth cups of water in a double boiler till done. The rice should be soft and each grain standing out separate when done. Make a layer of the rice, and serve the bananas on it.

Rice And Egg Scramble

Rice, 2 cups.

Eggs, 4. Milk, 4 cups.

Thoroughly wash the rice and boil in salted water until tender and drain. Scramble the eggs in the milk, add salt when nearly done, mix with the rice, and serve hot.

Spanish Rice

Rice, 1 cup.

Garlic, medium size, ½.

Bay leaf, 1.

Minced celery, I stalk.

Tomatoes, 2 cups.

Minced onion, small, 1.

Oil, 2 tablespoonfuls.

Mace, ½ teaspoonful.

Flour, 2 tablespoonfuls.

Salt.

Boil the rice until about half done, drain, and finish cooking in the following sauce: Put the oil in a saucepan, add all the other ingredients except the tomato and flour; set over the fire and stir occasionally, to prevent burning, until brown. Then add the flour and stir till brown. Add the tomato, let cook a few minutes, strain, and add to the rice.