Milk and Cheese Soup
| 4 c. milk | 1⅓ c. grated cheese | |
| 2 tbsp. flour | Salt and pepper to taste |
Thicken the milk with flour, cooking thoroughly. This is best done in a double boiler, stirring occasionally. When ready to serve, add cheese and seasoning. (Will serve six.)
4 tbsp. rice | ½ small onion | |
4 c. milk | 4 stalks celery | |
3 tbsp. butter | ½ bay leaf | |
| Salt and pepper to taste | ||
Scald the milk, add the well-washed rice, and cook for 30 minutes in a closely covered double boiler. Melt the butter and cook the sliced onion and celery in it until tender, but not brown. Add these, with the bay leaf, to the contents of the double boiler, cover, and let it stand on the back of the stove for 15 minutes. Strain, season with salt and pepper, re-heat, and serve. Note that the bay leaf is added and allowed to stand, to increase the flavour, and may be omitted if desired. (Will serve six.)
Rice Pudding
3 c. rice | 2 c. sugar | |
6 c. water | 4 eggs | |
6 c. milk | 2 tsp. salt | |
| 3 c. fruit (chopped raisins) ifdesired | ||
Wash the rice in a strainer placed over a bowl of cold water, by rubbing the rice between the fingers. Lift the strainer from the bowl and change the water. Repeat until the water is clear. Put the water in the upper part of a double boiler directly over the fire, and when it boils rapidly, gradually add the rice to it. Boil rapidly for 5 minutes, then add the milk, to which has been added the sugar, salt, and eggs slightly beaten. Cover, place in the lower part of the double boiler, and cook until kernels are tender—from 45 minutes to 1 hour. If raisins are used, add them before putting the rice in the double boiler. Serve with milk and sugar as desired. (Will serve eighteen.)
Rice Pudding