Wash rice and soak it in cold water for 1 hour (or overnight). Place in an earthenware baking dish, cover with the milk, water and salt. Cover and set in the oven; allow to cook until all of the moisture is absorbed (if the rice is not done by the time the moisture has evaporated, add more milk, or milk and water, and continue until the grains are tender). If the given amount of moisture is not absorbed by the time the rice is tender, drain off the surplus and return the dish to the oven for a few moments. Each grain should be separate, when the dish is prepared correctly. MILK TOAST _149 calories_ 1 slice bread, toasted 1 tsp. butter 1/4 cup milk, heated 1/6 tsp. salt Toast the bread on both sides and butter; place in a deep plate and pour over it the hot milk. CREAM TOAST _240 calories_ 1 slice bread 1/4 cup thin cream 1 tsp. flour 1 tsp. butter 1/4 tsp. salt Cream butter and flour together cold, and stir into hot milk. Stir until the mixture begins to thicken, cover the boiler and allow to cook for 15 minutes. Slice the bread and cut into cubes; toast a delicate brown, and pour over it the cream sauce. Strain the sauce if there are any lumps. WINE PANADA _185 calories_ 2 water crackers 2 tbs. sherry wine 1/2 cup hot or cold milk 1/4 tsp. grated nutmeg Sugar may be sprinkled over crackers if desired, but it is not ordinarily done. Place the crackers in a deep plate and pour over each cracker 1 tablespoonful of wine, dust with nutmeg and pour over the hot or cold milk. OATMEAL COOKIES _3333 (about) calories_ 2 cups flour 1/4 cup sugar 1/2 cup milk 1/2 cup oatmeal 2 tsp. butter, lard, or Crisco 1 cup seeded raisins 1 egg 1/2 cup shelled peanuts Mix shortening and sugar together. Mix oatmeal and peanuts (broken into small pieces) into the flour. Add milk and well-beaten eggs, then the raisins; mix into a dough, roll into a thin sheet, and cut into small cakes. Bake in quick oven. BAKED TAPIOCA _550 calories_ 1 cup milk (scalded) 2 egg yolks 3 tbs. sugar 6 dates 2 tbs. minute tapioca Beat sugar and egg together, stir in the tapioca and dates, cut into small pieces. (The dates may be omitted, if desired.) Pour mixture into custard cups and bake slowly (as rice custard) until the tapioca is clear and the custard is fairly firm in center. ORANGE TAPIOCA _570 calories_ 1/2 cup milk 1/2 cup orange juice 1/4 cup sugar 2 tbs. minute tapioca 2 egg yolks 6 drops orange extract Mix and bake as directed in plain baked tapioca custard. Any other fruit juice may be substituted for the orange, raspberry, pineapple, or grape juice. APPLE TAPIOCA _475 calories_ 1 apple (pared and cored) 1 egg 3/4 cup milk 2 tbs. sugar 1-1/2 tbs. tapioca 1/8 tsp. nutmeg