One quart milk, 1/2 cup rice, boil until creamy; add 1 cup sugar, yolks of 2 eggs, grated rind of 1 lemon, 1 tablespoonful butter. Remove from fire. Beat the whites of 2 eggs, 1/2 cup sugar and juice of 1 lemon. Put over top, place in oven to brown.

Wash 1-3 cup rice and cook until nearly tender in a double boiler with 2 cups of milk, scalded, and 1/4 teaspoonful salt. Meanwhile cook together in a shallow pan 1 cup of brown sugar and 2 tablespoonfuls of butter until it gets very dark brown, but not burnt. Add to this the rice and milk and finish cooking until the rice is tender and the caramel melted. Soak 1 envelope Knox Sparkling gelatine in 1/2 cup cold water until it is softened, and then dissolve it in 1 cup of hot milk. Strain into the cooked rice mixture and turn into a cold wet mold.

Cook for 10 minutes in a double boiler 1 cup rice, 2 cups water and salt to taste. Place in a frying pan 1 tablespoonful drippings (preferably lard, to keep it white), 1 small onion cut in tiny pieces, 3 tablespoonfuls canned or fresh tomatoes, 1 small red pepper and 1 green pepper cut in medium size pieces. Use the fresh peppers whenever possible, otherwise pimentoes. A few of the seeds are left in but the white part of the pepper is removed so that it will not be too peppery. Cook altogether for a few minutes, but do not brown, then add to the rice and cook for about an hour and a half without stirring. When ready to serve, the rice should be white and fluffy, and of a thick consistency.

Heat left-over boiled rice in a double boiler and arrange on a platter in a mound. Surround with carrots that have been cooked until tender and seasoned with a little butter, pepper and salt. Serve as a vegetable course.

Pack left-over boiled rice in Royal baking powder cans or a bread tin, rinsed in cold water. When using, turn out, cut in slices and cook first on one side, then on the other in hot drippings or bacon fat. Serve as a vegetable, or as a dessert with syrup.

Line a greased bread pan with warm, salted rice. Cover bottom and sides of pan, fill center with any flaked fish, well seasoned, cover top with rice and steam 1 hour. Turn on a platter for serving and surround with egg sauce.

Egg Sauce Melt 2 tablespoonfuls drippings with 3 tablespoonfuls flour, salt and pepper. Pour on gradually 1 1/2 cups milk, or hot water, stir occasionally and boil a few minutes, then add 1 egg yolk, slightly beaten, and season with 1 teaspoonful lemon juice or vinegar.

Put 1 quart boiling water and 1 teaspoonful salt in a double boiler. Add gradually 1 cup rice. Cook rapidly, uncovered, from 20 to 30 minutes without stirring. When rice has absorbed all the water, place tight cover on the double boiler, set on back of range, and let steam finish the cooking. The kernels will be full and distinct, and cooked in this way, rice retains all its nourishment.

Make corn meal mush. Take any kind of meat and put through food chopper, 2 tomatoes, 2 onions, put through chopper. Add salt and pepper. Put in layers, 3 of mush and 2 of meat. Bake 1/2 hour. If you like; add not more than 3 olives on meat layer, and 4 raisins. Serve with chili sauce.

Cook 1 large Spanish onion until light brown in 2 tablespoonfuls butter; add medium sized green pepper, cut fine, and cook slowly 5 minutes. To this add 1 quart cooked tomatoes; season well with salt, pepper and 2 whole cloves, cooking until quite thick. Put layer of cooked rice in well-buttered Pyrex dish, adding milk until nearly to top of rice, and cover with half of tomato sauce and small pieces of butter. Fill dish almost to top with rice and again cover with remainder of sauce. Over this put inch wide slices of cheese, 1/4 inch thick, with minced green pepper, butter and may have to add milk. Bake slowly about half an hour.

Pick your rice clean and wash in 2 cold waters, not draining off the last water until you are ready to put the rice on the fire. Prepare a saucepan with cold water and a little salt. When it boils sprinkle in the rice gradually so as not to stop the boiling. Boil hard for 20 minutes keeping the pot covered; then take it from the fire, pour off the water, after which set the pot on the back of the stove with the lid off, to allow the rice to dry and the grains to separate. Remember to boil rapidly from the time you cover the pot until you take it off; this allows each grain to swell to 3 times its normal size and the motion prevents the grains from sticking together. Do not stir it as this will cause it to fall to the bottom of the pot and burn. When properly boiled rice should be snowy white, perfectly dry and soft and every grain separate and alone. Do not add any water after the rice begins to boil. Put a large quantity of water on to boil at first.