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Rice Patties

Put one-fourth pound of well-washed rice into a saucepan with sufficient white stock to more than cover it, and boil slowly at the side of the fire until the rice is soft and the liquor all absorbed. A small quantity of milk should be added to the broth to give the rice a white appearance. Add a handful of grated Parmesan cheese to flavor, and when the rice is nearly of a jelly turn it out into a pan, keeping it about two inches in thickness. Cut the preparation into rounds with a tin cutter.