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 1906 COOKBOOKPUDDINGS & SHORTCAKES 2 >  Rice Pap or Pudding >

 

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

RICE PAP OR PUDDING
 

Take 2 quarts water, 1/2 teacupful rice, 1 teacupful flour, 1 egg, 2 quarts rich milk and 1/2 teaspoonful of salt. Boil rice in water till nearly dry, then have your milk boiling, and pour the rice into the milk. Keep back 1 teacupful milk, and make a batter of flour, egg, and milk; add salt and stir in batter. Stir till it comes to a boil, and it will be ready to eat with sugar. Maple sugar is fine if you have it.

Sister Sadie Lichty, Waterloo. Iowa.

 

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