EGGS BAKED IN RICE
Line a buttered dish with steamed rice. Break the eggs in the centre, dot with butter, sprinkle with salt, pepper and bake in a moderate oven.
RICE AND NUT LOAF
Boil one-half cup of rice (brown preferred); drain and dry it. Mix with an equal quantity of bread crumbs. Add level teaspoon of salt and one-half saltspoon of black pepper. Stir in one cup of chopped nuts—pecans or peanuts. Add one tablespoon of chopped parsley and one egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan into baking-pan and bake slowly three-quarters of an hour. Serve with cream sauce or purée of peas.
PILAF
Put two cups of water on to boil, add juice of two tomatoes and a pinch of salt. When boiling, add one cup of rice and let cook until the water has evaporated. Then add melted butter, mix well, and keep in warm place, covered, until ready to serve.
SPANISH RICE
Put one cup of washed rice in frying-pan with four or five tablespoons of poultry fat; add three onions chopped and two cloves of garlic minced fine. Fry ten minutes; add one red pepper or one canned pimento chopped, or one teaspoon of paprika, and three ripe tomatoes or two cups of strained tomatoes and one teaspoon of salt. Cook slowly about one hour, and as the water evaporates, add more boiling water to keep from burning.
LEFT-OVER CEREALS
Oatmeal, hominy, cracked wheat, and other cereals which are left over can be added next day to the fresh stock, for they are improved by long boiling and do not injure the new supply, or such as is left can be molded in large or in small forms, and served cold with cream, or milk and sugar. In warm weather cereals are nicer cold than hot. Cold hominy and mush, cut into squares and fried, so that a crisp crust is formed on both sides,—also hominy or farina, rolled into balls and fried,—are good used in place of a vegetable or as a breakfast dish.