Cookery for Little Girls

and generally very acceptable dessert. It is particularly nice if turned first into cups to mold, and then served on a small dish with a spoonful of jelly or some preserve over the top. CASSEROLE OF RICE Rice cups are made by lining small well-greased baking-cups with the rice half an inch thick and filling with any kind of cold meat, chopped fine and seasoned. A thin layer of the rice is then spread over the top and the cups baked in a moderate oven for twenty minutes. By running a knife around the edge when done they can be turned out when cooked, and may be served on hot toast with either warmed-over gravy or tomato sauce. RICE CUPS, (DESSERT) The rice cups will be delicious for dessert, if instead of using cold meat they are filled with mince meat or raisins that have lain in cold water until they have swelled. When baked they are to be turned out on sauce dishes and served with a sauce made by creaming one-third cupful of butter with one cupful of brown sugar, flavoring with half-teaspoonful vanilla and heating in a double boiler until hot and creamy. [Illustration: COMPOTE OF RICE] COMPOTE OF RICE Take plain boiled rice, pack lightly in small cups, and put in a warm place for an hour to set. Turn out molded, and send to the table garnished with any kind of rich preserves,--preferably such large fruits as peaches, pears or plums. Rice nicely cooked is often served in place of a vegetable and eaten with a fork from the dinner plate like mashed potatoes. It is a good thing for the little cook to learn all the different ways of cooking it, as often a small quantity left from one meal would prove most acceptable for another, if prepared differently. FRIED RICE The plain boiled rice intended to be served like a vegetable or for a simple dessert might not all be used. If a cupful were left it could be cut in thin slices and browned in butter for breakfast, or it could be