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The Carolina Rice Cook Book (1901)
Compiled by Mrs. Samuel G. Stoney
Published by the Carolina Rice Kitchen Association
One teacup of boiled rice, 1 teacup of sweet milk, 3 eggs well beaten, a level tablespoonful of butter; season with grated ham, a little minced onion, pepper and salt to taste.
Bake a light brown; much cooking will spoil it.
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