RICE BALLS

Rice Balls.

To 1 pt. of boiled rice add, while still hot, ½ a cup of thick white sauce, the well-beaten yolk of 1 egg, ½ of a teaspoonful of salt, 3 tablespoonfuls of grated cheese and a dash of cayenne. Set aside until cold, then mould into small balls; dip each one into slightly-beaten egg, roll in fine bread crumbs and fry in smoking hot fat