Show How You Can Cut the i High Cost of Living For one half of ot the population of or orthe the world that of ot Asia rice Is tho the chief food For a great part of ot the people of ot the western continent corn or some form of or it it as hominy provides pro I tho the st staple nourishment In Europe wheat pastes of at which macaroni spaghetti spa spa- gh ghetti tU an and noodles are examples are a mainstay The Tho people of or tho the United States ha have always had until recently a cheap meat supply but now with meat and ordinary necessities luxuries economist and dieticians are arc pointing to the nutritive e value of or rice hominy and macaroni Tho rho price of oC these things have o doubled doubled dou dou- ou- ou bled since the war began but they re remain remain re- re main cheap foods on account of or their fuel value alue as compared with meat po potatoes potatoes po- po cabbages ages and onions The foo foods s to hu buy now then to cut the living JIving cost and still secure enough h fuel value aro are rice hominy homin md maca maca- roni Here are aro the ways to use rice Tomorrow you rou will bo be told how to prepare hominy RICE RICE CROQUETTES One pound of or rice 1 quart of ot cold coldwater coldwater I water 3 pint of or milk 3 teaspoonfuls of or salt alt yolks of or 2 3 c eggs s. s fine bread brea breadcrumbs I crumbs Wash hash the rice thoroughly put I in a saucepan with the water milk and I Iare 5 salt alt let Jet boil until the water and amI milk I are absorbed then set aside to cool i grate rate or roll roU the bread breal should 1 bo ho as tine fine as coarse coalso corn meal beat the I yolks have e the lard Jard heating Then i make tho the rice into small croquettes with smooth t surface roll them in the egg and ami then In tho the bread crumbs Lay in the frying basket and plunge into the hot lard Jard having first l tested the heat with a n bit of bread When hn the croquettes are arll a a. gold brown lift JUt the basket let Jet it 11 drain about a no minute then servo serve on a platter or in a n vegetable vegetable vege vege- table dish RICE SNOWBALLS To six ounces of or rice used 1 quart of or milk flavoring of or essence of or almonds lemon peel or vanilla su sugar ar to taste and 1 pint of or custard Boll Boil the rIco in inthe tho the milk with sugar and flavoring until the rice is tender adding if it necessary necessary nee nee- essary a little more milk should it dry awa away too much When the rIce Is quite I soft put it into teacups or small round roun I Jars jors and let Jet stand until cold then turn turnout turnout out the tho rice on a deep glass dish pour pourover pourover over a custard and on to top of or each ball hull I place a small piece pIcco of or bright colored preserve c or Jelly RICE PUDDING Into a good halt half teacupful of rice grate i of or a nutmeg add 2 to 3 ounces of or moist sugar Pour on a quart of ur new milk bake bako in a n. slow oven 2 4 I hours |