Evening Republican, Volume 14, Number 234, Rensselaer, Jasper County, 1 October 1910 — Rice Cutlets. [ARTICLE]

Rice Cutlets.

Two eggs, one-quarter pound of rice, one tablespoonful of grated cheese, two ounces of any kind of nut food, one-half cupful of brown bread crumbs, one tablespoonful of tomato sauce, a few sprigs of parsley, pepper and salt. Wash and put the rice in one pint of boiling water; boil rapidly until rice is tenfler and water absorbed; turn on a sieve, add onehalf teaspoonful of salt when half cooked. Stew the nut food in a gill of water for ten minutes, add the rice and the cheese, seasoning, then the yolks of the two eggs, well beaten. Stir the mixture thoroughly until set, then turn on a dish and let the whole cool. When cold form into cutlet shapes, dip each into white of egg, and roll in fine bread crumbs. Fry in smoking hot fat and serve hot. These two recipes are fairly rich in body building elements and will be found to be excellent meat substitutes and greatly relished now that meat prices are ever soaring.