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Rice Cutlets

Boil five ounces of rice as if for curry (see RICE, BOILED, FOR CURRY); when cool mix it with seasoning to taste and a little fat bacon or butter--a tea-spoonful of the latter will be sufficient. Add a well-beaten egg, and mould the mass into the shape of cutlets. Egg and bread-crumb the cutlets and fry in boiling fat to a nice brown. Serve with little dishes of meat or fish. Probable cost, 6d.