Cold boiled rice left over may be mixed with a small quantity of meat, and used for stuffing tomatoes or egg plant; or it may be re-heated or made into pudding, or added to the muffins for lunch, or added to the corn bread.

A cup of oat meal or cracked wheat or wheatlet may also be added to the muffins or ordinary yeast or corn breads. These little additions increase the food value, make the mixture lighter, and save waste.

Southern Rice Bread

Separate two eggs, beat the yolks until light, and add one cup (a half pint) of milk; add a tablespoonful of melted butter, a half teaspoonful of salt, and one and a half cups of corn meal; beat thoroughly, and stir in one cup of cold boiled rice; add a teaspoonful of baking powder; beat for two or three minutes; stir in the well-beaten whites of the eggs, and bake in a thin sheet in an ordinary baking pan.

Rice Muffins

Separate two eggs; add to the yolks one cup of milk and a cup and a half of white flour; beat thoroughly, add a half teaspoonful of salt, a teaspoonful of baking powder and one cup of cold boiled rice; stir in the well-beaten whites, and bake in gem pans in a quick oven twenty minutes.

Rice Croquettes

To make cold boiled rice into croquettes, the rice must be re-heated in a double boiler with a gill of milk and the yolk of an egg to each cup; you may season with sugar and lemon or salt and pepper, and serve as a vegetable. Form into cylinder-shaped croquettes; dip in egg and bread crumbs, and fry in smoking hot fat.

Simple Rice Pudding

Put into a double boiler one quart of milk; allow it to cook for thirty minutes; then add two tablespoonfuls of sugar, a grating of nutmeg, and one cup of cold boiled rice; turn this into a baking pan, and bake in a quick oven thirty minutes. Serve cold. Raisins may be added when it is put into the baking pan.

Lemon Rice

Into one cup of cold boiled rice stir one pint of milk; beat the yolks of three eggs with a half cup of sugar together until light; add to them the rice and milk; add the grated yellow rind and the juice of one lemon. Turn this into a baking pan; bake in a moderately quick oven twenty to thirty minutes. Beat the whites of the eggs to a stiff froth, add three tablespoonfuls of powdered sugar, and beat again. Heap these over the pudding, dust thickly with powdered sugar; return to the oven to slowly brown; serve cold.

Paradise Pudding

Pare, core and grate three apples. Separate three eggs; add to the yolks four tablespoonfuls of sugar; beat until light; add a grating of nutmeg and a teaspoonful of lemon juice; stir in a half cup of cold boiled rice; mix with this quickly the apples, and beat well; add a half cup of milk; turn into a baking dish, and bake for thirty minutes. Make a meringue as in preceding recipe, from the whites of the eggs; heap it over the top, and brown. This pudding may be served warm or cold.

Compote of Pineapple

Throw a pint of boiling water over one cup of cold boiled rice; stir for a moment; drain, and stand at the oven door. Have ready, picked apart, one small pineapple; add to it a half cup of sugar; heat quickly, stirring constantly. Arrange the rice in the center of a round dish, making it into a mound, flat on top; heap the pineapple neatly on this; pour over the syrup, and send at once to the table. Small quantities or different kinds of fruits that have been left over may be blended and used in this way.

Monday Pudding

Cut bits of whole wheat bread into dice. Use a half cup of any fruit that may have been left over, prunes, raisins, chopped dates or candied fruit. Grease an ordinary melon mold; put a layer of the bread in the bottom, then a layer of the fruit, and so continue until you have the mold filled. Beat three eggs, without separating, with four tablespoonfuls of sugar; add a pint of milk; pour this carefully over the bread; let it stand for ten minutes; then put the lid on the mold, and steam or boil continuously for one hour. Serve with lemon or orange sauce.

Apple Farina Pudding

Pour the left-over breakfast porridge into a square mold and stand it aside. At luncheon or dinner time cut this into thin slices, cover the bottom of a baking dish with these slices, and cover these with sliced apples, and so continue until you have the ingredients used, having the last layer apples. Beat an egg, without separating, until light, add a half cupful of milk and a saltspoonful of salt, then stir in a half cupful of flour. When smooth pour this over the apples and bake in a quick oven a half hour. Serve with milk or with hard sauce.

Cranberry Farina Pudding

2 cupfuls of cold left-over farina porridge 1/2 cupful of cranberries 1/2 cupful of sugar

It is wise to pour the porridge into a mold as soon as you finish breakfast. At serving time turn this out in a glass dish, pour over the cranberry that has been pressed through a sieve; dust thickly with the sugar. Stir the remaining sugar into a half pint of milk or cream and serve as a sauce with the pudding.

Plain Farina Pudding

2 cupfuls of milk 1/2 cupful of sugar 2 eggs 1 cupful of left-over farina or cream of wheat 1 teaspoonful of vanilla

Put the milk in a double boiler, add the sugar and cold farina porridge. Stir until thoroughly hot, then add the eggs, well beaten, and the vanilla. Turn into a baking dish and run in the oven until brown. Serve cold, with milk or cream.

Farina Gems

2 eggs 1 cupful of milk 1 cupful of cold boiled farina 1 cupful of flour 4 level teaspoonfuls of baking powder 1/2 teaspoonful of salt

Separate the eggs, add the milk and stir this gradually into the cold farina. When smooth add the salt, baking powder and flour, mixed. Beat, and then fold in the well-beaten whites of eggs. Bake in gem pans in a quick oven a half hour.

Hominy Pone

1 cupful of boiled hominy 1 cupful of white corn meal 2 cupfuls of milk 2 level tablespoonfuls of butter 2 eggs 1/2 teaspoonful of salt

If the hominy is cold left-over hominy, add to it the milk, and when thoroughly smooth add the eggs, well beaten, then the butter, melted, and the corn meal. Pour into a greased pan and bake in a very hot oven about twenty to twenty-five minutes.

Oat Meal Muffins

The ordinary muffin recipes, which are always about alike, no matter what flour is used, may have added to them a cup of well-cooked oat meal; for instance, separate two eggs as for rice muffins; add to the yolks a cup of milk; then add one and a half cups of whole wheat flour; beat thoroughly; add a teaspoonful of baking powder; beat again; add one cup of well-cooked oat meal, or you may substitute wheatlet or any of the breakfast cereals; fold in the whites of the eggs, and bake in gem pans in a quick oven twenty to thirty minutes.

Sandwiches

Little bits of fruit, crisp pieces of celery, cold meats of all kinds, may be chopped, properly seasoned, and used for making fruit, vegetable and meat sandwiches.