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PARCHED RICE
Cook in custard-kettle a half cup parched rice in one pint boiling salted water; when done serve with cream and sugar.
Tried and approved: the great American housekeeping bible of 1880.
Home › Food For The Sick › PARCHED RICE
Cook in custard-kettle a half cup parched rice in one pint boiling salted water; when done serve with cream and sugar.