Rice Croquettes With Orange Sauce

Take 1 cup of rice, scald it; bring it to a boil and boil 10 minutes, then add 1 quart of milk and cook in a double boiler until the rice has absorbed the milk, add 4 tablespoonfuls of sugar beaten with the yolks of 4 eggs. Form into cylinders, dip these in egg and bread crumbs and fry in hot fat.

Orange Sauce

Grate the yellow rind of an orange, add to it the orange juice, mix together 1/2 cup of sugar and 1 tablespoonful of flour, add 1/2 pint of boiling water, bring to a boil, add the orange juice and rind. Serve warm. A. B. C.

Spanish Rice

Take boiled rice sufficient to fill a quart baking dish, add 1 large cup of fresh or canned tomatoes, a lump butter size of walnut, 1 sweet pepper chopped fine, first removing the seeds, cayenne pepper and salt to taste, 1/2 cup grated cheese can be added. Bake in pudding dish for an hour in moderate oven.

Mrs. Nancy Hersh Yeager,

New Oxford.

Rice Fritters

2 cups cold rice, 1 cup flour, 1 egg, 1 teaspoonful baking powder, water or milk to make a stiff batter. Fry in a pan in hot lard. Cold hominy may be used in the same manner.

Mrs. Oliver Hesson.