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