| 2 c. rice | 4 qt. milk | |
| 1 c. raisins | 1 c. sugar | |
| 1 tsp. salt | 1 tsp. cinnamon |
Prepare the rice and raisins and put them, with the other ingredients, in a buttered pan. Bake all forenoon, stirring occasionally during the first hour. Serve with milk or cream. (Will serve ten.)
Cream of Wheat
| 1½ c. cream of wheat | 1½ tsp. salt | |
| 10 c. boiling water | 1½ c. dates (chopped) |
Put the boiling water and salt in the upper part of the double boiler directly over the heat. When boiling, add the cereal slowly. Stir constantly until the mixture thickens. Add the dates and cook for 5 minutes. Place in the lower part of the double boiler and cook at least 1 hour. Serve with milk and sugar. (Will serve eighteen.)
Scrambled Eggs
9 eggs | 2 tbsp. butter | |
1 c. milk | 1 tsp. salt | |
| Pepper | ||
Beat the eggs until the yolks and whites are well mixed. Add the seasonings and milk. Heat the frying-pan, melt the butter in it, and turn in the egg mixture. Cook slowly, scraping the mixture from the bottom of the pan as it cooks. As soon as a jelly-like consistency is formed, remove at once to a hot dish or serve on toast. (Will serve nine.)
Creamed Eggs
6 hard-cooked eggs | 2 c. milk | |
4 tbsp. butter | 4 tbsp. flour | |
| Salt and pepper | ||