Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Baked Rice and Cheese No. 2.

¼ pound of cheese grated or cut into small pieces.	1 cupful of rice.
	Milk as needed.

Cook the rice; put into a buttered baking dish alternate layers of rice and cheese; pour over them enough milk to come halfway to the top of the rice; cover with buttered crumbs and brown.

If the rice is cooked in milk either whole or skimmed, and one cup of milk is used to pour over it, this dish has as much protein as 1¼ pounds of beef of average composition, and a much higher fuel value.