Rice Baked With Cheese

[Welland Telegraph December 31, 1941]

By Betsy Newman

I’m giving you a very simple and economical menu today, as it is just before another feast day. Baked Rice and Cheese is a dish that you should keep in your repertoire, so to speak, for lunch or supper.

Today’s Menu
Baked Rice and Cheese
Scalloped Tomatoes
Apple, Cabbage and Celery Salad
Baked Orange Pudding
Tea or Coffee

Baked Rice and Cheese
3 cups of cooked rice
1/2 teaspoon of salt
1 cup of milk
2 cups of cheese
Cayenne
2 tablespoons of butter or margarine
Bread crumbs

Put a layer of cooked rice in a greased baking dish, cover with a layer of grated cheese, season with salt and cayenne. Continue adding layers until dish is almost full. Add enough milk to come half way to the top of rice, cover with crumbs, dot with butter, and bake in moderate oven until crumbs are brown, Use temperature of 350 deg F for 30 minutes. Serves 6.

Baked Orange Pudding
1-3 cup of sugar
3 tablespoons of bread crumbs
1 cup of milk
Grated rind and strained juice of 1 orange

Beat egg thoroughly and add orange and sugar; scald milk and pour over crumbs; add first mixture and. when well mixed, pour into a baking dish and bake until set like custard. Serve cold. Serves 2 or 3.