TOMATO AND RICE FRITTERS.
Add one teacupful of cold stewed tomatoes to two cupfuls of cold boiled rice; season to taste; bind with one egg well whipped; mould into smooth little shapes, and fry in butter.
Add one teacupful of cold stewed tomatoes to two cupfuls of cold boiled rice; season to taste; bind with one egg well whipped; mould into smooth little shapes, and fry in butter.