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Cereal Left-Overs: Calumet

Rice Gems. 1 egg, 1 cupful milk, 1 tablespoonful melted butter, 1 cupful cold rice, 1 cupful flour, 2 teaspoonfuls Calumet baking powder, teaspoonful salt.

Beat the eggs till light, add the milk and butter. Beat the rice with this until smooth, then sift in the salt, flour, and baking powder. Bake 3 teaspoonfuls Calumet baking twenty minutes in hot gem pans. powder, teaspoonful salt, 4 tablespoonfuls sugar, 1½ cupfuls milk, 1 egg, 2 tablespoonfuls melted butter.

Sift together the dry ingredients; work in the rice with the tips of the fingers. Add the well-beaten egg, milk, and butter; beat well; cook on a griddle.

Rice with Date Sauce.

Take cold rice, put it in a double boiler with a little milk, and let steam till the milk is absorbed.

Sweeten to taste and add a dash of nutmeg. Press the rice into buttered cups. Turn out and serve hot, individually, with a lemon sauce in which cut dates have been stewed for a few minutes. This makes a nice dessert.

Rice Waffles. 1½ cupfuls flour, cupful cold rice, 1½ cupfuls milk, 2 teaspoonfuls Calumet baking powder, teaspoonful salt, 1 tablespoonful melted butter, 1 egg.

Sift the flour, sugar, baking powder, and salt. Work the rice with the Rice Bread. 2 eggs, 1 tablespoonful melted butter, 1 cupful cold rice, 1 cupful cornmeal, cupful flour, 1 teaspoonful Calumet baking powder, teaspoonful salt, 1½ cupfuls milk.

To the yolks of the eggs, beaten well, add the milk and butter, rice, corn, and flour. Whip thoroughly, add the salt and baking powder, and last the whites of the eggs beaten to a stiff froth. Pour into shallow pans; allow the batter to spread only an inch thick. Bake in a moderate oven for half an hour. Cut into squares when baked, and serve hot.