BAKED RICE AND HAM
½ cup rice,
1 tablespoon onion finely chopped,
2½ cups stock or water,
2 cups milk,
2 tablespoonsful carrot finely chopped,
½ cup cooked ham finely chopped.
Wash rice, place in greased baking dish; and liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours; stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce.
MARTHA WASHINGTON CHEESE PUDDING
Slice one-half pound of cheese in thin slices, cover with water and cook on top of the stove until cheese has thoroughly melted. Then remove from the stove and when cool add to it two eggs well beaten, one table spoon of flour, one-half tea spoon of salt, pinch of red pepper and one-fourth teaspoon of baking powder. Put in greased baking dish, cover top with bits of butter and bake in moderate oven.
UNCLE REMUS OMELETTE
To four eggs beaten separately add three tablespoonfuls of milk, a small quantity of butter and a pinch of salt. Pour quickly into a hot greased pan. Let remain on stove two minutes, then place inside oven for three minutes. Take out and fold twice; serve immediately.
