RICE SNOW BALLS.
Two quarts boiling water, one pint boiling milk, two cups rice; cook two hours in farina boiler without stirring. Mould in small cups, and serve with boiled custard or fruit sauce.
RICE GRIDDLE CAKES.
Two cups boiled rice, one cup sweet milk, two eggs, one cup sifted flour. Bake slowly.
RICE OMELET.
Two cups boiled rice, one cup sweet milk, two eggs. Stir together with egg beater, and put into a hot buttered skillet. Cook slowly ten minutes, stirring frequently.
RICE AND BERRY PUDDING.
Two cups sweet milk, two cups cold rice, samp or barley; two cups blueberries, currants, strawberries, seeded cherries or chopped apples; one-third cup sugar, two eggs—yolks and whites separate. Time, one hour; slow oven. Soften the cold rice (or other grain) with the milk, working out all the lumps; then stir in the yolks and sugar beaten together, and also the well whipped whites. Add the fruit, mixing it in lightly; pour the batter into a dish, set in a dripping pan of boiling water, and bake slowly one hour. Serve cold or lukewarm, with or without a dressing of cream.—Health in the Household.
BROWNED RICE.
Parch or brown rice slowly; steep in milk for two hours. The rice or the milk only is excellent in summer complaint.