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Lamb Surprise

Edith E. Smith, East Orange, N. J.

Grease a casserole. Put into it two or three cups cooked rice, preferably hot. Grate a little cheese over it. Push the rice to the sides and place about 1½ cups diced cold shoulder of lamb in the cavity left in center of dish. Season lamb and mix with a slice or two of chopped bacon. Pour 1½ cups of tomatoes over all. Cover the top with buttered crumbs, bake in a hot oven until thoroughly heated and the crumbs are all browned.