Rice Omelet
1 cup milk 3 eggs 1 cup cold boiled rice 1/2 teaspoon salt 2 tablespoons butter Warm the milk in a double boiler; add the rice and one tablespoon of butter; mix thoroughly; then add the eggs, well-beaten and seasoning. Melt the other tablespoon of butter in a fryingpan and when hot turn into it the rice mixture. Let it brown slightly; put in the oven until it is "set"; fold over and serve garnished with parsley.