164 THE STORY OF MILK 



Rice Baked with Cheese 



1 cup rice Milk . 



2 qts. boiling salted water Buttered crumbs (bread or 

 Yi lb. grated cheese cracker) 



Add rice to boiling water. When tender drain, cover bottom 

 of buttered baking dish, sprinkle with grated cheese and a Uttle 

 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 tablespoon l)utter 



1 cup soft, stale bread crumbs 3^ teaspoon salt 



34 lb. mild cheese, cut in small 2 egg yolks 



pieces 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 Few grains cayenne 



3 *' flour 34 cup grated cheese 

 3^ cup scalded milk Yolks of 3 eggs 



3^2 teaspoon salt 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. 



