Recipe: Rice Stuffing

2 c. steamed rice
2 c. bread crumbs
1 c. stewed tomatoes
1/4 c. chopped pimiento
2 Tb. chopped parsley
1 small onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
4 small strips bacon, diced and fried brown
Mix the steamed rice with the bread crumbs. Add the stewed tomatoes, pimiento, chopped parsley, chopped onion, salt, pepper, melted butter, bacon and bacon fat, and a sufficient amount of hot water to moisten the whole well. Mix thoroughly and stuff.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)