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Cereal Left-Overs

THE appetizing dishes which may be evolved from a small left-over of any cereal are many. Even a few spoonfuls of well-cooked cereal can be utilized in gems or griddlecakes, or can be fried in butter and eaten hot with maple sirup. Set it away carefully, covering tightly. An excellent plan is to keep three bakingpowder tins-a quarter, half, and pound size for this purpose. The variety in size will fit the amount of the left-over. Brush the can inside with butter, pack in the cereal while hot, and cover. When needed, slip it out of the can, cut in half-inch slices, and roll in flour to dry. Dip in egg and crumbs and fry in smoking hot fat. Eat with maple sirup. Cream of wheat, mush, hominy, wheatena, Quaker oats, flaked rice, farina, Pettijohn, Ralston's food, wheatlet-indeed, any of the large variety of cooked breakfast foods can be made palatable in this way. If the leftover only amounts to a cupful, combine it with flour as given in oatmeal muffins and you will have a most satisfactory hot breakfast bread. Served with bacon these second-day preparations of cereals form a very nice relish. The uses of cold rice cannot be enumerated. There are so many methods of transforming it into attractive dishes that many housewives while preparing hot rice for the table, cook a double portion and reserve it for various uses. A cupful of rice is a pleasant addition to many hot breakfast breads.

It may be made into delicious puddings, fritters, pancakes; mixed with a cupful of cold tomato or left-over tomato soup, well even seasoned, sprinkled with cheese and buttered bread crumbs and baked till brown, when it appears as a palatable entrée. It can be utilized for croquettes, drop cakes, for a thickening to soup and stews; it may be curried, worked into left-over meat dishes, and even changed into ice cream. Macaroni and spaghetti leftovers make good réchauffés. With the addition of a few spoonfuls of milk and water, cold macaroni cooked in white sauce or spaghetti, which made its first appearance in tomato sauce, may be reheated in the double boiler, a spoonful of each put in a ramequin dish, then covered with grated cheese and baked.

Rice with Cheese Crust. 2 cupfuls boiled rice, 1 cupful milk, 2 eggs, Pepper, Salt, 1 cupful grated cheese, 1 tablespoonful butter.

Put the rice in a double boiler and cook it in the milk till smooth and soft. If there are any lumps in the rice, beat with a wire whisk. Add the well-beaten eggs and the salt and pepper. Pour into a shallow baking pan, sprinkle the cheese lightly over the top, dot with morsels of butter, and bake till the top is delicately brown. This makes a nice entrée.

Rice with Cheese. 3 cupfuls cold rice, 1 tablespoonful butter, Dash cayenne and salt, MRS. CURTIS'S COOKBOOK 1 cupful grated cheese, 1 cupful milk, ½ cupful crumbs. tips of the fingers. Add the yolk of the egg, well beaten, milk, butter, buttered cracker and, last of all, the white of egg, Reheat the rice in a double boiler.

Butter a pudding dish and cover the bottom of it with rice; dot with scraps of butter; sprinkle with grated cheese, cayenne, and salt, and repeat until the rice and the cheese are used up. Add the milk, cover with buttered cracker crumbs, and bake twenty minutes.

Rice Griddlecakes. cupful cold rice, 2 cupfuls flour, beaten stiff. Cook on hot waffle irons.