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Fried Rice

Boil the rice and cool it in a dish; when it is cold, turn it from the dish, cut it into slices nearly one inch thick, season them with salt and pepper, and then roll them in cornmeal. Have in readiness a frying-kettle half full of smoking-hot fat, and fry the pieces of rice in it until they are of a golden brown. Remove them from the fat with a skimmer, place them on brown paper for a moment to free them from grease, and serve.