CEREAL LEFT—OVERS appetizing dishes which may be evolved from a small left-over of any cereal are many. Even a few spoonfuls of well-cooked cereal can be utilized in gems or griddlecakes, or can be fried in butter and eaten hot with maple sirup. Set it away carefully, covering tightly. An ex cellent plan is to keep three baking powder tins—a quarter, half, and pound size for this purpose. The va riety in size will fit the amount of the left-over. Brush the can inside with butter, pack in the cereal while hot, and cover. When needed, slip it out of the can, cut in half-inch slices, and roll in flour to dry. Dip in egg and crumbs and fry in smoking hot fat. Eat with maple sirup. Cream of wheat, mush, hominy, wheatena, Quaker oats, flaked rice, farina, Pet tijohn, Ralston's food, wheatlet—in deed, any of the large variety of cooked breakfast foods can be made palatable in this way. If the left over only amounts to a cupful, com-. bine it with flour as given in oatmeal muffins and you will have a most sat isfactory hot breakfast bread. Served with bacon these second-day prep arations of cereals form a very nice relish. The uses of cold rice cannot be enumerated. There are so many methods of transforming it into at tractive dishes that many housewives while preparing hot rice for the ta ble, cook a double portion and re serve it for various uses. A cupful of rice is a pleasant addition to many hot breakfast breads. It may be made into delicious pud dings, fritters, pancakes; mixed with a cupful of cold tomato or even left-over tomato soup, well seasoned, sprinkled with cheese and buttered bread crumbs and baked till brown, when it appears as a pal atable entree. It can be utilized for croquettes, drop cakes, for a thick ening to soup and stews; it may be curried, worked into left-over meat dishes, and even changed into ice cream. Macaroni and spaghetti left overs make good rechcvures. With the addition of a few spoonfuls of milk and water, cold macaroni cooked in white sauce or spaghetti, which made its first appearance in tomato sauce, may be reheated in the double boiler, a spoonful of each put in a ramequin dish, then covered with grated cheese and baked.
Rice with Cheese Crust.
2 cupfuls boiled rice, 1 cupful milk, 2 eggs, Pepper, Salt, I cupful grated cheese, 1 tablespoonful butter.
Put the rice in a double boiler and cook it in the milk till smooth and soft. If there are any lumps in the rice, beat with a wire whisk. Add the well-beaten eggs and the salt and pepper. Pour into a shallow baking pan, sprinkle the cheese lightly over the top, dot with morsels of butter, and bake till the top is delicately brown. This makes a nice entree.
Rice with Cheese.
3 cupfuls cold rice, 1 tablespoonful butter, Dash cayenne and salt, 1 cupful grated cheese, 1 cupful milk, 1 cupful buttered cracker crumbs.
Reheat the rice in a double boiler. Butter a pudding dish and cover the bottom of it with rice; dot with scraps of butter; sprinkle with grated cheese, cayenne, and salt, and repeat until the rice and the cheese are used up. Add the milk, cover with buttered cracker crumbs, and bake twenty minutes.
Rice Griddlecakes.
-1 cupful cold rice, 9 cupfuls flour, 3 teaspoonfuls Calumet baking powder, 1 teaspoonful salt, 4 'tablespoonfuls sugar, 11 cupfuls milk, I egg, 2 tablespoonfuls melted butter.
Sift together the dry ingredients; work in the rice with the tips of the fingers. Add the well-beaten egg, milk, and butter; beat well; cook on a griddle.
Rice with Date Sauce.
Take cold rice, put it in a double boiler with a little milk, and let steam till the milk is absorhed. Sweeten to taste and add a dash of nutmeg. Press the rice into buttered cups. Turn out and serve hot, indi vidually, with a lemon sauce in which cut dates have been stewed for a few minutes. This makes a nice dessert.
Rice Waffles.
11 cupfuls flour, cupful cold rice, 11 cupfuls milk, 2 teaspoonfuls Calumet baking powder, 1- teaspoonful salt, 1 tablespoonful melted butter, 1 egg.