t; mix together over the fire one ounce of butter, and half an ounce
of flour, (cost two cents,) and when smooth incorporate with the tomato
sauce. The cost of the tomato sauce will be about ten cents, and of the
entire dish about eighteen cents. If you do not wish to use all the
tomato sauce, and you do not need to, save it to use with fried chops of
any kind.

=Rice.=--Rice is largely composed of starch, and for that reason is less
nutritious than flour, oatmeal, Indian meal, or macaroni; but it is a
wholesome and economical food when used with a little meat broth,
drippings, or molasses. It is a very safe food for children, especially
if used with a little molasses. The following is an excellent supper
dish.

=Rice Panada.=--Boil half a pound of rice, (which costs five cents,)
quarter of a pound of suet, (at two cents,) with one tablespoonful of
salt, and one of sugar, (cost one cent,) fast in boiling water for
fifteen minutes; meantime mix half a pound of flour, (cost two cents,)
gradually with one quart of water, and one gill of molasses, (cost two
cents;) stir this into the boiling rice, and boil it for about five
minutes; this makes a nice supper of over five pounds of good,
nutritious food for twelve cents.

=Boiled Rice.=--Another good dish of rice for supper can be made as
follows. Wash half a pound of rice (cost five cents,) throw it into one
quart of boiling water, containing two teaspoonfuls of salt, and boil it
fast ten minutes; drain it in a colander, saving the water to use with
broth next day; meantime just grease the pot with sweet drippings, put
the rice back in it, cover it, and set it on a brick on the top of the
stove, or in a cool oven, and let it stand ten minutes to swell; be
careful not to burn it. The addition of a very little butter, sugar,
molasses, nutmeg, lemon juice, or salt and pepper, will give it
different flavors; so that you can vary the taste, and have it often
without getting tired of it, and it need never cost you over seven
cents.

=Rice, Milanaise Style.=--Fry one ounce of butter, (cost two cents,) light
brown; put into it half a pound of rice, (cost five cents,) well picked
over, _but not washed_, and one ounce of onion, chopped fine; stir and
brown for about five minutes, then add a pint of gravy from meat, season
with a level teaspoonful of salt, quarter that quantity of pepper, and
as much cayenne as you can take on the point of a very small pen-knife
blade; the onion a