BELGIAN RICE BALLS

Place two cups of cooked rice in a bowl and add

  One-half cup of currants,
  One-half cup of sugar,
  One well beaten egg,
  One teaspoon of vanilla.

Mix and then form into small balls, about the size of an orange.  Dip into beaten egg and then roll in fine bread crumbs.  Fry until golden brown in hot fat.  Serve with crushed and sweetened fruit.

SWEDISH RICE PUDDING

Place in a baking dish

  One quart of milk,
  Six tablespoons of well-washed rice,
  Two-thirds cup of sugar,
  One teaspoon of vanilla extract,
  One-half teaspoon of salt,
  Two tablespoons of butter, broken into tiny balls.

Bake in a slow oven for one hour and stir two or three times.

The cultivation of rice in Louisiana is more than a hundred years old.  Louisiana now produces a crop of this cereal larger than the entire crop of the states of Georgia and Carolina.  The tourist who visits Louisiana during the time of the rice market enjoys a scene that is rarely duplicated elsewhere in the civilized world; for here are gathered the buyers from all parts of the country.

The Creole of Louisiana, like the Oriental, has the true secret for making this food a palatable article of diet.  The old mammy in New Orleans always tells her children that, of course, le riz must be thoroughly washed and she always insists that the grains be cleansed in four waters—­two warm and two cold—­and then it is cooked in the same manner as the Orientals use.

Never stir the rice while it is cooking; this will make it mushy.  Instead, always shake the sauce-pan.  Never flood the rice with water while it is cooking.  Always keep the fact in mind that just five times the actual measurements of the rice in water will be required to cook it.

In this way there will be no excess water to drain off.  So if you are using one-quarter cup of rice you would use one and one-quarter cups of water.  Now you cannot pile up the water; you must be accurate in measuring the rice.

Boiled rice is a delicious accompaniment to chicken, lamb, turkey, shrimp, crabs and lobster—­with okra and for oyster, chicken and crab grumbo; as a vegetable to replace potatoes and as a border for stews, goulashes, etc.

PIMENTO SANDWICHES

Use one tall or two small cans of pimentos.

  One cup of cottage cheese,
  One onion.

Put the pimento, cheese and onion through the food-chopper and then add four tablespoons of salad dressing and use for sandwich filling.

BAKED APPLES

Pare and core apples and then place in muffin pans and add

  Two tablespoons of syrup,
  One tablespoon of water,
  One-quarter teaspoon of nutmeg.