Page:The story of milk.djvu/190

 Rice Baked with Cheese

1 cup rice 2 qts. boiling salted water ½ lb. grated cheese Milk Buttered crumbs (bread or cracker)

Add rice to boiling water. When tender drain, cover bottom of buttered baking dish, sprinkle with grated cheese and a little paprika. Add alternate layers of rice and cheese until dish is full. Add milk nearly to fill dish. Cover with crumbs and bake until milk is absorbed and crumbs are brown.

Cheese Souffle with Bread Crumbs

1 cup scalded milk 1 cup soft, stale bread crumbs ¼ lb. mild cheese, cut in small pieces 1 tablespoon butter ¼ teaspoon salt 2 egg yolks 2 egg whites

Mix milk, bread crumbs, cheese, melted butter and salt. Add yolks of eggs beaten until lemon colored. Cut and fold in whites of eggs beaten until stiff. Pour into a buttered baking dish and bake twenty minutes in a moderate oven.

Cheese Souffle

2 tablespoons butter 3     "      flour ½ cup scalded milk ½ teaspoon salt Few grains cayenne ¼ cup grated cheese Yolks of 3 eggs Whites of 3 eggs

Melt the butter in a saucepan, add the flour and mix well; add scalded milk gradually and seasonings; cook two minutes. Remove pan to back of stove and add cheese and well-beaten yolks of eggs. Set pan where mixture will cool. When cold, add the whites of eggs beaten until stiff and dry. Turn into a buttered baking dish and bake twenty minutes in a slow oven. Serve the moment it comes from the oven.