Sift the flour, sugar, baking pow der, and salt. Work the rice with the tips of the fingers. Add the yolk of the egg, well beaten, milk, butter, and, last of all, the white of egg, beaten stiff. Cook on hot waffle irons.
Rice Gems.
1 egg, 1 cupful milk, 1 tablespoonful melted butter, 1 cupful cold rice, 1 cupful flour, 2 teaspoonfuls Calumet baking powder, 1 teaspoonful salt.
Beat the eggs till light, add the milk and butter. Beat the rice with this until smooth, then sift in the salt, flour, and baking powder. Bake twenty minutes in hot gem pans.
Rice Bread.
2 eggs, 1 tablespoonful melted butter, 1 cupful cold rice, 1 cupful cornmeal, cupful flour, 1 teaspoonful Calumet baking powder, 1 teaspoonful salt, 11 cupfuls milk.
To the yolks of the eggs, beaten well, add the milk and butter, rice, corn, and flour. Whip thoroughly, add the salt and baking powder, and last the whites of the eggs beaten to a stiff froth. Pour into shallow pans; allow the batter to spread only an inch thick. Bake in a moderate oven for half an hour. Cut into squares when baked, and serve hot.
Rice and Cornmeal Muffins, cupful white cornmeal, -1 cupful flour, 1 teaspoonful salt, 2 teaspoonfuls Calumet baking powder, 1 cupful cold rice, 11 cupfuls milk, 9 eggs, 2 tablespoonfuls butter.
Sift the dry ingredients together, rub the rice in lightly with the tips of the fingen till every grain is separated. Beat the yolks of eggs till thick, mix with the milk, pour over the dry ingredients, and beat well. Add the melted butter, and last the whites of the eggs beaten to a dry froth. Bake in hot oven.
Cream Rice Pudding.
2 tablespoonfuls cold boiled rice, 3 tablespoonfuls sugar, Yolk 1 egg, 3 tablespoonfuls cornstarch, 2 cupfuls milk, teaspoonful Mellhenny's Mexi can vanilla.
Put the milk with the cold rice in a double boiler, add the sugar and salt. When it boils, add the corn starch wet in a few tablespoonfuls cold milk. Just before it is ready to take from the fire, add the egg and flavoring. Eat cold with whipped cream.
Rice Croquettes.
cupfuls cold rice, I teaspoonful salt, Yolks 2 eggs, 1 tablespoonful butter.
Put the rice in a double boiler with a little milk and let it cook until the rice has absorbed the milk. Remove
from the fire, add the beaten egg yolks and butter, and spread on a plate. Shape into balls, roll in crumbs, then dent with the finger till the croquefte is like a small nest. Dip in egg, then in crumbs again, fry in deep fat, and drain. Serve hot with a cube of jelly in each nest.
Oatmeal Muffins.
cupful scalded milk, 4 tablespoonfuls sugar, I teaspoonful salt, yeast cake dissolved in cupful warm water, 1 cupful cold oatmeal, 2i cupfuls flour.
Scald the milk and add it to the sugar and salt; as soon as it grows lukewarm, add the yeast. Work the flour into the oatmeal with the tips of the fingers and add to the milk. Beat thoroughly, cover, and allow it to raise over night. In the morning pour into greased iron gem pans and Set in warm place to raise. Bake half an hour.
Farina Muffins.
1 cupful cold farina, 2 cupfuls flour, 3 eggs, teaspoonful salt, 1 teaspoonful sugar, 2 tablespoonfuls melted butter, 2 teaspoonfuls Calumet baking powder, cupfuls milk.
Sift the dry ingredients together and work in the farina. Add the butter, milk, and yolks of the eggs; at the last minute the beaten whites of the eggs. Pour into greased gem pans. Bake twenty minutes in a hot oven.
Fried Mush and Bacon.
Cook slices of bacon in the spider. Lift them out and lay on a hot plat ter. Cut cold mush in neat slices, dip in flour, egg, and crumbs. Fry in hot fat till brown and crisp on both sides. Drain on soft paper and serve with the bacon. This makes a delicious breakfast dish.
Fried Mush.
If there is any cornmeal mush left from breakfast, do not scrape it in cold spoonfuls into a bowl; reheat and allow it to become smooth, then pour into a square cake tin; calcu late the amount of mush to the size of the tin, so it will make a cake two inches in depth. Cover when it cools and set in the refrigerator. When it is needed for breakfast or supper, cut into squares about four inches in size and roll them in flour until dry. Drop into smoking hot fat and fry brown. Drain, and serve hot with maple sirup.