cover
the kettle and boil 20 minutes. If too thick add a little boiling
water. Test the grains, and the moment they are soft, and before the
starch begins to cloud the water, pour into a colander to drain. Stand
it in the oven a few minutes to dry, leaving the door open. Turn
carefully into a heated dish and serve without a cover. (Do not stir
the rice while cooking.)

RICE CROQUETTES.

1 pint of milk.
4 (l.) tbsps. of sugar.
1/2 cup raisins.
1/2 cup of rice.
1/2 tsp. vanilla.
Yolks of two eggs.

Wash the rice and put it into the boiling milk in a double boiler.
Cook until very thick; add the yolks of the eggs and the sugar, beat
thoroughly. Take from the fire, add the vanilla and the fruit, which
has been well floured. Turn out on a dish to cool, when cold form in
pyramids or cylinders; dip first in beaten egg, then in fine bread
crumbs and fry in deep, boiling fat. Put a little jelly on the top of
each croquette, dust the whole with powdered sugar, and serve with
vanilla sauce or cream and sugar.

BAKED RICE.

Wash 1/2 cup of rice, turn into a buttered pudding dish, add 2 tbsps.
sugar, grate 1/4 of a small nutmeg, add 1 qt. of milk, bake slowly for
at least 1-1/2 hour.

FARINA.

1 pint of milk.
3 level tbsps. of farina.

Put the milk in the double boiler, when the milk boils add the salt,
then sprinkle in the farina, stirring all the while; beat the mixture
well and cook for 30 minutes. Serve with cream and sugar. (This may be
made into a pudding by adding an egg, 2 tbsps. sugar, 1/2 tsp.
vanilla, baking in the oven until brown.)

* * * * *

MACARONI.

Macaroni is quite as valuable as bread for food, and should be used
very freely.

BOILED MACARONI.

Break the macaroni in pieces about 2 inches long. Have boiling water,
add a tsp. of salt; throw in the macaroni and boil rapidly 30 minutes,
put it into a colander to drain, return to the kettle, rub a tbsp. of
butter and flour together until smooth, add either milk or water until
the sauce is as thick as rich cream. Cook it a few minutes before
pouring over the macaroni, and serve (add salt to taste).

MACARONI WITH TOMATO SAUCE.

1/4 lb. macaroni.
1 tbsp. butter.
Salt and pepper to taste.
1 tbsp. flour.
1 cup stewed tomatoes.

Hold the long sticks of macaroni in the hand; put the end into boiling
salted water, as it softens bend and coil in the w