Blend the butter and flour together in a saucepan over the fire; then gradually add the milk, stirring constantly, and cook for five minutes. Remove from the fire and season nicely with salt and pepper.
Put the rice into a buttered fireproof dish, then sprinkle in the cheese and pour in the sauce, sprinkle a few bread crumbs on the top, then a little grated cheese, and bake in a hot oven for twenty minutes.
CHEESE WITH NOODLES, SPAGHETTI, OR MACARONI
- 1 cupful (¼ lb.) grated cheese
- 3 heaping tablespoonfuls (3 ozs.) butter
- 1 package medium noodles
- Salt and paprika to taste
Boil the noodles in plenty of boiling salted water for twenty minutes, then drain, add the butter, cheese, salt, and paprika.
Stir over the fire in a fireproof dish till the cheese and butter are melted. Serve hot.
CHEESE APPETIZER
- 2 cupfuls (½ lb.) cheese
- 1 heaping tablespoonful (1 oz.) butter
- 1 can tomato soup
- 2 eggs
- Some crackers
- 1 saltspoonful salt
- ½ saltspoonful paprika
Cut the cheese into small pieces, then melt it in a fireproof dish, add the butter, seasonings, and tomato soup. When well mixed, add the eggs well beaten.
Stir until it begins to thicken, and serve at once on buttered crackers.