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.
Corn and Cheese Soufflé.
| 1 tablespoonful of butter. | 1 cupful of chopped corn. |
| 1 tablespoonful of chopped green pepper. | 1 cupful of grated cheese. |
| ¼ cupful of flour. | 3 eggs. |
| 2 cupfuls of milk. | ½ teaspoonful of salt. |
Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk, and cheese (see p. [23]); add the corn, cheese, yolks, and seasoning; cut and fold in the whites beaten stiffly; turn into a buttered baking dish and bake in a moderate oven 30 minutes.
Made with skimmed milk and without butter, this dish has a food value slightly in excess of a pound of beef and a pound of potatoes. Calculated cost (see p. [23]), about 20 cents.
Welsh Rabbit.
| 1 tablespoonful of butter. | ½ pound of cheese, cut into small pieces. |
| 1 teaspoonful of cornstarch. | ¼ teaspoonful each of salt and mustard. |
| ½ cupful of milk. | A speck of cayenne pepper. |