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

VEGETABLES

RICE BALLS
 
 
 Take 1 teacup of rice, cook until well done, then add 1 teaspoonful of salt, and 1 well-beaten egg. Make in balls the size of an egg. Roll in cracker dust and drop in hot lard until a nice brown. Serve warm.

Sister Annie Keim, Elklick, Pa.
 
 

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