RICE WITH PINEAPPLE

(Sufficient to Serve Six)

1 c. steamed or creamed rice

1/4 c. sugar

6 rings pineapple

3/4 c. whipped cream

Stir the sugar into the rice and if necessary moisten with a little cream. Shape the rice into six balls of equal size, making them so that they will be about the same in diameter as the rings of the pineapple, and place one in the center of each pineapple ring. Whip the cream with an egg whip or beater until it stands up well, and garnish each dish with the whipped cream before serving.

Another satisfactory dish may be made by combining eggs with left-over rice to form RICE PATTIES. Owing to the protein supplied by the eggs, such a combination as this may be made to take the place of a light meat dish for luncheon or supper, and, to impart additional flavor, it may be served with any sauce desired.

RICE PATTIES

(Sufficient to Serve Six)

1 c. stale crumbs

1/2 tsp. salt

1/2 tsp. celery salt

2 eggs

2 c. steamed rice

Add 1/2 cupful of the crumbs, the salt, the celery salt, and the eggs, slightly beaten, to the cold steamed rice. If more moisture seems to be necessary, add a very little milk. Shape the rice with the other ingredients into round patties, and then roll these in the remainder of the crumbs and sauté them in hot butter. Serve the patties hot and with sauce, if desired.

Besides left-over rice, small quantities of one or more kinds of left-over meat and stock or gravy can be used to make a very appetizing dish known as SPANISH RICE, which may be used as the main, or heavy, dish in a luncheon.