Prepare as above, and when stiff cut into rounds or squares, roll in egg and cracker-crumbs, let them stand for an hour, and fry in hot, deep cottolene.

This is a very nice preparation of rice.

Buttered Rice. A Chinese Recipe.

Boil a cupful of rice and dry. Heap in a deep dish and pour over it this sauce: Fry a sliced onion in two tablespoonfuls of butter to a light brown ; strain it out and add to the hot butter a small green pepper, seeded and minced fine, and when this has cooked tender, a teaspoonful of lemon-juice. Pour over the rice and serve.