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Rice Pancakes

Set a pint of new milk over the fire and when scalding hot stir in two spoonfuls of ground rice mixed smooth in onequarter of a pint of cold milk. Let it thicken, but not boil. Cool it, adding gently one-quarter of a pound of butter.

When cold add white sugar, a little nutmeg, four eggs well beaten, and a little salt. Use as little lard as possible in frying these pancakes and make them light brown. Sift sugar over them, roll them to a round shape and serve slices of lemon with them.