Norwich bulletin., 1915-01-16
WAYS OF COOKING RICE.

Dear Social Corner Sisterg:-I wish might write something that would be helpful In these days of high price Of flour Te are trying to think how We can substitute other kinds of food. Rice is healthful and good. ! will give eleven ways of cooking 1t. Rice MTFTns-One coffee cup Of warm boiled rice, half tablespoon
 sugar, one tablespoon butter well worked into the rice while warm.
 Add one scant cup of milk and flour enough to make 9 very stiff dough. One quarter to one half yeast cake dissolved in a little Of the milk. Rise till light; then add two eggs beaten
 to a cream drr into veil buttered
 muffin pans. rise till very light Bake about ten minutes iii very hot oven.
 ingredients as No. 1, but scant the measure. Of flour so as to make it a drop batter .ands add two teaspoons baking powder instead of yeast.
 EscaIioped Riee-Boil one cup of rice until tender Put in baking dish a layer Of rice, butter, salt and pep per, then layer Of cheese, another layer of ric9B:ets., until dish Is filed. Make sauce Of one and one-half cups of milk. one tablespoon four Pour
 oyer rice and bake in oven until A Nice Supper Disi7-Fly. an onion
 in butter. add a cup of canned to1na- l toes or left over stewed tomatoes [ four cups of cold boiled rice, moiste1 with one cup of. hot water. Pepper
 ana salt to taste. Stir all together
 and put in covered baking dish in 2 | not oven for three-quarters of ar hour Good hot or cold.) 1 curried Rice-lfash a cup Of cooked rice and put into a stew pan with 2 pint of boiling water and a good pircf Of salt. Stand back oR stove unti 1 coaked, chop a large onion and fry tC l a rich brown in tablespoon of butter Add one-han teaspoon curry powder 1 one cup of hot9Nater, season to taste PuI all toget2eF and stir very care. fully in the rice so as not to b..oai i the kernels.
 Rice Puddius.-one-haI cup rice one-haif pint milk, one-half cu1 sugar, large pinch salt one tabiegpoor 1 washed and picked. sugar and sal and milk in quart pudding dish. Bake 1 Tn moderate oven two hours, stirrinE
 frequently first hour, then permit it tc
 nnish cooking with light coIored crust Eat cold with cream.
 Rice Pudding No. 2.-Ope-haIf cur
 r1ce, rhree-QuarteTS pint milk, foul ] apples peeled, cored and stewed, one ! third cup sugar. four eggs. Boil rice
 in milk, until soft, beat well with ap- pie sauce and sugar for ten minutes 1 then set aside to cool, then careful,
 mix in whites of eggs whipped to stiff ] froth. l Poor Mans Pu5dins.-0re cup rice 1 plcked and washed one half cur sugar, tow quarts milk, one teaspoon 1 salt one-halr teaspoon cinnamon:
 bake very slowly for three hours. keer
 covered as much as possible untIl the ! last hfteen minutes, then lift the COW 1 CT to brown the too.= It should be ! stirred few times and ought to be 1 creamy and not dYy when done.
 Rice Flour Puddins-Boil one min, 1 of milk, mix two tablespoons of rice 1 four with little cold milk, stir it in while the milk, Is boiling; afteruards add small piece Of butter, two eggs 1 nutmeg. the, juice and peel Of one i lemon Sugar to taste.
 Dainty Rie~ Griddie Cakss-Iix ooe
 and one-half cups cold boiled rice
 mashed; one cup graham flour, one 1 teaspoon salt, same of baking powder two tablespoons sugar, two eggs, one
 level teaspoon soda with sour milk tc
 make batter, Fry till brown On hoi
 gridder in plenty of grease. Serve with syrup. l Rice Pie-Bo1 your rice soft. m;
 one eSg to each pie, enc tablespoon oi [ sugar, or more. salt and nutmeg, milk to make 1t moist enouet for q teacTJr ] Of cooked rice. Rice. is very nice m; into meat, steWs, and kind,
 1 Received wild flowers, thanks aIl5 1 HELENA.