Middlebury register. (Middlebury, Vt.) 1886-1937, 1886-08-06
Che Pouseholo.
BREAKFAST RELlSHES AND RICE
DESSERTS.
From the independent ]

and the performance of the days duties
but many complain that "nOthing rel
ishes for breakfast" a few plain dishes,
new and simple, may tempt the taste; all
are very easily prepared, and ineXpen-
sive as we'll
1t takes but a few moments, with a
good fire, to make the following: Over
quarter of a pound of highly favored
cheese thnly sliced, pour half pint of
sweet milk. Put in "A frying pan and
mustard, and piece of butter the size
of an egg. Stir the mixture constantly,
and cook moderately fast. Roll three
soda crackers very fine, and sprinkle in
gradually. 1t will then be about the
consistency of an omelet. Roll up neat
". turn upon hot dish and serve at
once.
a piece of smoked salmon. well fresh
ened in warm water, dried in a napkin,
delicatelv broiled, and well buttered, or
Il clear thick piece of salt Goldfish, treated
in the same way, and served hot, will
sometimes relish, when nothing else will,
and both are recommended by physicians
as stinulant to the appetite of conva-
lescentS. 1t adds greatly to the attrac-
tiveness of both breakfast and dinner
that it should he Scrred hot a point that
is often apparently lost sight Of
Another plain dish made from cheese
is the following: Slice and melt a quarter
of pound in the oven: then add one
beaten egg. and wine-glaSs of milk.
Beat all these well together return to
the oven and brown. 1t requires but a
few moments.
Rice or Hominy CroquctS. Boil the
rice or hominy till well done then allow
to become perfectly cold TO "A pint and
half add a good pinch of salt. three
well beaten eggs, one spoonful of milk,
flour enough to roll out in the hands into
forms, and one teaspoonful of Royal
baking powder. Have ready a deep fry
ing pan half full of boiling hot fat, drop
the croqucts carefully in, fry till rich
brown, serve hot. xMany a delicious deS-
-ert j. made of rice. though of itself it is
about as tasteleSs a. an eatabe can be ;
for that reason it seems undesirable to
serve it with, or rs Il vegetable aS
some do
Rice Pudding. Into one cupful of rice
(waShcd and cooked till SOfD stir the
yolk> of four eggs. five large spoonfulS
of sugar. one teaSpoOntul of salt. and
one tcaspoonful Royal lemon favoring
/ 1t will come out golden yellow. Now
whiSk to Stitl froth the whites of the
/ four eggs. add four Spoonfuls of pow
dcrrd sugar, and one teaSpoontul of
Royal vanilla favoring: spread this over
the yellow pudding. return to the oven
and brown dclicately. This is "A very
snowy ~ we'll aS toothSomr dish.
Rice and Fruit Dessert. Wash and
boil the rice in we'll ,altcd water til
soft then pour off the water, add milk
and cook till of the consistency of Ordi
nary pudding. Then pour into cups tt
harden, first wctting the cups with milk
To serve them, turn them out, inverted
upon a platter in tasteful order. Make
an opening in the top of each, and I'll
with Jelly or fruit preserve. Lastly pou
over all rich yellow custard, highl,
favored or plain, thick cream if it i
preferred. \ variety can be made b!
cooling the rice in one large bowl, an,
making in that several openings for iell,
or fruit
Another style. Lay some softly cook
ed rice into the bottom of Il well-buttere'
pudding dish, about one inch deep; la,
around upon this several bits of butter
and a sprinkling of sugar, then IA laye
of raspberry JAM or any rich fruit pre-
serve, cut in small pieces; then laye
of rice again, repeating the order till tn
dish is full, rice on top. Cook twent
minutes in II hot oven. This is II ric
and delicious dessert. Rice should Away
have good allowance of salt in tn
water in which it is boiled, or it will h
very insipid in taste.
Canned pineappleS (When fresh one
are not to be had, finely chopped AN
mixed with an equal quantity of boile
rice. sweetened and baked, make II yer
| acceptable pudding.
Rice Imperial. Wash and simmer ii
r soft four spoonfulS of rice in one qual
4 of milk, with six SpOonfuls of sugar an
T. one teaspoonful of salt let il cool: mi
: in Il saucepan the yOlks only of eigl
: eggs and ten teaSpoonfuls of sugar, ad
A gradually one quart of cream and on
h spoonful of Royal vanilla havorin'
4 Stir over moderate fire till it thicken
+, If not very smooth il must be presSt
through fine cOlander; mix with Il
e cooked rice, and add preserved cherri'
!, or peaches or apricots (the last two c'
e up small that have laid for an hour
f Cognac, and been well drained. III
d fruit must be evenly spread through Il
4 rice and cream, put into mOlds for free