4 tbsp. rice 4 c. milk 3 tbsp. butter 1/2 small onion 4 stalks celery 1/2 bay leaf Salt and pepper to taste
Scald the milk, add the well-washed rice, and cook for 30 minutes in a closely covered double boiler. Melt the butter and cook the sliced onion and celery in it until tender, but not brown. Add these, with the bay leaf, to the contents of the double boiler, cover, and let it stand on the back of the stove for 15 minutes. Strain, season with salt and pepper, re-heat, and serve. Note that the bay leaf is added and allowed to stand, to increase the flavour, and may be omitted if desired. (Will serve six.)
3 c. rice 6 c. water 6 c. milk 2 c. sugar 4 eggs 2 tsp. salt 3 c. fruit (chopped raisins) if desired
Wash the rice in a strainer placed over a bowl of cold water, by rubbing the rice between the fingers. Lift the strainer from the bowl and change the water. Repeat until the water is clear. Put the water in the upper part of a double boiler directly over the fire, and when it boils rapidly, gradually add the rice to it. Boil rapidly for 5 minutes, then add the milk, to which has been added the sugar, salt, and eggs slightly beaten. Cover, place in the lower part of the double boiler, and cook until kernels are tender--from 45 minutes to 1 hour. If raisins are used, add them before putting the rice in the double boiler. Serve with milk and sugar as desired. (Will serve eighteen.)
2 c. rice 1 c. raisins 1 tsp. salt 4 qt. milk 1 c. sugar 1 tsp. cinnamon
Prepare the rice and raisins and put them, with the other ingredients, in a buttered pan. Bake all forenoon, stirring occasionally during the first hour. Serve with milk or cream. (Will serve ten.)
1-1/2 c. cream of wheat 10 c. boiling water 1-1/2 tsp. salt 1-1/2 c. dates (chopped)
Put the boiling water and salt in the upper part of the double boiler directly over the heat. When boiling, add the cereal slowly. Stir constantly until the mixture thickens. Add the dates and cook for 5 minutes. Place in the lower part of the double boiler and cook at least 1 hour. Serve with milk and sugar. (Will serve eighteen.)
9 eggs 1 c. milk 2 tbsp. butter 1 tsp. salt Pepper
Beat the eggs until the yolks and whites are well mixed. Add the seasonings and milk. Heat the frying-pan, melt the butter in it, and turn in the egg mixture. Cook slowly, scraping the mixture from the bottom of the pan as it cooks. As soon as a jelly-like consistency is formed, remove at once to a hot dish or serve on toast. (Will serve nine.)