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Tomato-Rice Au Gratin

Place six ounces rice in a saucepan with pint tomato sauce, half pint broth, half teaspoon salt and three saltspoons pepper. Mix well and boil thirty-five minutes, stirring once in a while. Add two ounces grated Parmesan cheese with half ounce butter, mix well, then drop the tomato-rice into a baking dish. Sprinkle a little bread crumbs over, arrange a few small bits butter on top, set in oven to bake twelve minutes. Remove and serve.