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RICE OMELETTE

‘The Carolina Rice Cook Book’ (1901)
Compiled by Mrs. Samuel G. Stoney
Published by the Carolina Rice Kitchen Association


RICE OMELETTE

One teacup of boiled rice, 1 teacup of sweet milk, 3 eggs well beaten, a level tablespoonful of butter; season with grated ham, a little minced onion, pepper and salt to taste.

Bake a light brown; much cooking will spoil it.

 

 

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