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Corn and Rice Cakes

2 cups white corn meal 1 cup boiled rice 1 teaspoon salt 1 tablespoon Gold Medal flour 3 eggs 2 cups milk 2 tablespoons melted butter 3 teaspoons baking powder Mix the dry ingredients, add the milk slowly; beat in the rice, add the eggs well beaten, the melted butter, beat thoroughly. Bake in greased muffin pans for twenty minutes.