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Rice Balls

Wash two cups of rice and put to cook in three pints of water, with a teaspoon of salt. Cook slowly for two hours and add more cold water if it boils dry. When done mould into cups and when cold turn out on a large plate. Take a tablespoon of rice out of the top of each ball and fill with some nice jelly, jam or preserve. Serve with sugar and whipped cream. MRS. A. C. FANCHER.