Evening Republican, Volume 20, Number 179, Rensselaer, Jasper County, 27 July 1916 — Scrambled Rice and Bacon. [ARTICLE]

Scrambled Rice and Bacon.

Three cupfuls cooked rice, 12 slices of bacon, three eggs, beaten, sail and pepper. Fry or bake the bacon till crisp; pour off half the fat and put the bacon aside in a warm place. Mix togethei the eggs and rice and add salt and pepper as needed. Pour into the hoi bacon fat left in the frying pan and scramble. Heap in a mound on a hoi platter and surround with the bacon —Good Housekeeping.