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C.t.c
Boil one cup of rice in one quart of milk or water, till tender; while warm add a piece of butter the size of an egg, two eggs; make into rolls, dip them in crumbs and fry them in lard or butter.
The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.
Home › Our Susan's Opinion of a Kitchen › C.t.c
Boil one cup of rice in one quart of milk or water, till tender; while warm add a piece of butter the size of an egg, two eggs; make into rolls, dip them in crumbs and fry them in lard or butter.