Baked Rice and Cheese No. 1.

1 cupful of uncooked rice and2 tablespoonfuls of flour.
4 cupfuls of milk;½ pound of cheese.
or,½ teaspoonful of salt.
3 cupfuls of cooked rice and
1 cupful of milk.

If uncooked rice is used, it should be cooked in 3 cupfuls of milk. Make a sauce with one cupful of milk, add the flour, cheese, and salt. (See p. [23].) Into a buttered baking dish put alternate layers of the cooked rice and the sauce. Cover with buttered crumbs and bake until the crumbs are brown. The proteids in this dish, made with rice cooked in milk, are equal to those of nearly 1¾ pounds of average beef. If skimmed milk is used, the fuel value is equal to nearly 3½ pounds of beef. Whole milk raises the fuel value still higher. Estimated cost (see p. [23]), 28 cents.

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.

Baked Crackers and Cheese No. 1.

9 or 10 butter crackers or Boston crackers.1½ cupfuls of milk.
¼ pound of cheese or 1 cupful of grated cheese.¼ teaspoonful of salt.
Flour.

Split the crackers, if the thick sort are selected, or with a sharp knife cut them into pieces of uniform size. Pour the milk over them and drain it off at once. With the milk, flour, cheese, and salt, make a sauce. (See p. [23].) Into a buttered baking dish put alternate layers of the soaked crackers and sauce. Cover with bread crumbs and brown in the oven, or simply reheat without covering with crumbs.