Evening Republican, Volume 16, Number 50, Rensselaer, Jasper County, 27 February 1912 — Peanuts and Rice. [ARTICLE]

Peanuts and Rice.

Two cupfuls of cooked rice, one cupful of peanut fitter, one cupful of cracker crumbs, one-half cupful of milk, two eggs. Have the rice well cooked and salted, and while hot stir in.the peanut butter, stirring until all is well mixed. Then add the milk, the eggs, well beaten, and lastly nearly all the cracker crumbs, leaving some to spread over the top. Shape into a rounding loaf, place in a buttered pan and spread the remainder of the cracker crumbs over the top. Bake till a nice brown, and serve on a hot plate garnished with parsley. This is delicious when made right.—Ladies Home Journal.