Rice Balls

Ingredients

• 1 cup cold, cooked rice
• 2 tablespoons flour
• 1 teaspoon finely chopped parsley
• 1 teaspoon grated onion
• 1 egg slightly beaten
• Salt
• pepper
• cayenne

Method

1. 1

   Warm rice slightly and rub through a sieve.

2. 2

   Add flour and seasonings, bind with egg.

3. 3

   Measure by teaspoonful, roll into small balls, and poach in boiling salted water until firm.

4. 4

   Drop into hot soup.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 13. The excerpt below is the record exactly as published.

teaspoon finely chopped parsley, season with salt and cayenne. Moisten with thick cream, and pack solidly in prepared green pepper- cups. Set aside in a cold place for several hours. With a sharp knife cut in thin slices crosswise. Arrange two slices on crisp lettuce leaves; serve with French Dressing. iZTsun^ay 5^ Sufiday Dintiers 27 AMBROSIA 6 sweet Florida oranges. J^ cup fine table Sherry wine. 1 cocoanut grated. 34 cup lemon juice. 4 plantains (red bananas). Bar sugar. Process: Peel the oranges, separate the sections, remove the tough membrane and seeds. Dispose a layer of orange pulp in bot- tom of shallow, glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew with cocoanut and a layer of thinly sliced banana. Repeat until all ingredients are used, having a thick layer of cocoanut on top. The fruit should be piled in cone shape. Chill and serve with dainty cakes, macaroons, Anise wafers, etc. ANISE SEED WAFERS 3^ cup Cottolene. 3 teaspoons anise seed. 1 cup granulated sugar. J^ teaspoon nutmeg. . 3 eggs. }/2 teaspoon salt. 2 cups flour. Flour. Process: Cream Cottolene, add sugar gradually, add ^gg yolks, one at a time, beating constantly. Beat whites of eggs stiff, add to first mixture alternately with flour mixed and sifted with anise seed, nutmeg and salt. Add just enough extra flour to dough to roll very thin. Shape with small, fluted cutter, and bake in a quick oven. 28 52 Sunday Dinners it^Z Fifth Sunday (YKlenu Oysters on the Half Shell Consomme with Rice Balls Braised Beef Tongue — Savory Sauce Baked Potatoes Bermuda Onions, Butter Sauce Creamed Celery ' Florida Salad Yankee Plum Pudding — Vanilla Sauce Coffee H ► OYSTERS ON THE HALF SHELL (For recipe see Page 14.) Serve small cress or cucumber sand- wiches with this course. CONSOMME WITH RICE BALLS To six cups of hot Consomme, (for recipe see Page 149), add Rice Balls. RICE BALLS 1 cup cold, cooked rice. 1 teaspoon finely chopped pars- 2 tablespoons flour. ley. 1 teaspoon grated onion. 1 egg slightly beaten. Salt, pepper, cayenne

Cook this with the app: pantry check, scaling, and the assistant.