Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Rice Fondue.

1 cupful of boiled rice.	½ teaspoonful of salt.
2 tablespoonfuls of milk.	1 teaspoonful of some commercial meat sauce, or similar flavoring.
4 eggs.
1 cupful of grated cheese.

Heat the rice in the milk, add the other ingredients, and cook slowly until the cheese is melted. Serve on crackers or toast.

The food value is not far from that of a pound of beef of average composition, and the calculated cost (see p. [23]) is 15 cents.