Since it consists of essentially the same ingredients, the food value of this dish is obviously much the same as that of fondue made in other ways. Rice Fondue. 1 cupful of boiled rice. 2 tablespoonfuls of milk. 4 eggs. 1 cupful of grated cheese. ½ teaspoonful of salt. 1 teaspoonful of some commercial meat sauce, or similar flavoring. Heat the rice in the milk, add the other ingredients, and cook slowly until the cheese is melted. Serve on crackers or toast. The food value is not far from that of a pound of beef of average composition, and the calculated cost (see p. 23) is 15 cents. Corn and Cheese Soufflé. 1 tablespoonful of butter. 1 tablespoonful of chopped green pepper. ¼ cupful of flour. 2 cupfuls of milk. 1 cupful of chopped corn. 1 cupful of grated cheese. 3 eggs. ½ teaspoonful of salt. Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk, and cheese (see p. 23); add the corn, cheese, yolks, and seasoning; cut and fold in the whites beaten stiffly; turn into a buttered baking dish and bake in a moderate oven 30 minutes. Made with skimmed milk and without butter, this dish has a food value slightly in excess of a pound of beef and a pound of potatoes. Calculated cost (see p. 23), about 20 cents. Welsh Rabbit. 1 tablespoonful of butter. 1 teaspoonful of cornstarch. ½ cupful of milk. ½ pound of cheese, cut into small pieces. ¼ teaspoonful each of salt and mustard. A speck of cayenne pepper. Cook the cornstarch in the butter; then add the milk gradually and cook two minutes; add the cheese and stir until it is melted. Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side. Food value is that of about three-fourths of a pound of beef. Calculated cost (see p. 23), 13 cents. Tomato Rabbit. 2 tablespoonfuls of butter. 2 tablespoonfuls of flour. ¾ cupful of milk. ¾ cupful of stewed and strained tomatoes. ⅛ teaspoonful of soda. 1 pound of cheese. 2 eggs, slightly beaten. Salt, mustard, cayenne pepper. Cook the butter and the flour together, add the milk, and as soon as the mixture thickens add tomatoes and soda. Then add cheese, eggs, and seasoning. Serve on toasted whole wheat or Graham bread. Green Corn, Tomato, and Cheese. 1 tablespoonful of butter. 2 cups of grated cheese. ¾ cup of canned or grated fresh corn. 1 ripe pimiento. ½ cup of tomato purée. 2 egg yolks. 1 teaspoonful of salt. ½ teaspoonful of paprika. 1 clove of garlic. 4 slices of bread.