Rice Balls:
1 cup cold cooked rice
2 tablespoons flour
1 egg, slightly beaten
1/4 teaspoon salt
dash cayenne pepper
dash nutmeg
1 teaspoon grated lemon rind
1 teaspoon minced parsley

Dumplings:
2 cups sifted flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
3/4 cup milk

Rice Balls:
Rub rice through a sieve, add remaining ingredients, mix thoroughly,
and form into balls the size of marbles. Cook in boiling salted water until they become firm on the outside. Makes 18

Dumplings:
Sift flour, baking powder and salt into a bowl. Add butter and work in with pastry blender or a fork. Add sufficient milk to make a stiff batter. Turn out on floured board and roll about 1/2 inch thick. Cut into small squares, drop into hot soup, cover closely and cook for 20 to 25 minutes. Cooking utensil must always have a tight-fitting cover or dumplings will be heavy.