Rice Sandwiches
| 1 tablespoonful Crisco | 1 strip lemon peel |
| 1/2 cupful rice | 2 tablespoonfuls chopped cooked liver |
| 1 sprig parsley | 2 tablespoonfuls chopped cooked ham |
| 1 blade mace | Salt and pepper to taste |
| Bread | |
Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel. When quite tender strain off water, take out parsley, mace, and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread. Trim and cut into diamond shapes.
Sufficient for twenty sandwiches.