Turkish Croquettes

Stew half a can of tomatoes fifteen minutes with one slice each of onion, carrot, and turnip, one teaspoonful of herbs, one sprig of parsley, two cloves, two peppercorns, one teaspoonful of salt, and one saltspoonful of pepper. Rub through a strainer. Take one cup of the strained tomatoes, one cup of brown soup stock, season highly, and when boiling add one scant cup of uncooked rice. Cook till the liquor is absorbed. Add a quarter of a cup of butter, and steam it, or cook on the back of the stove until the rice is soft. Add one beaten egg and a little cream sauce, or thick tomato sauce, using enough to make it quite moist. When cool, shape into rolls. Roll in fine bread crumbs, then in egg, then in crumbs again, and fry in smoking hot fat. Sometimes it is better to parboil the rice for five minutes, as it is more difficult to soften it in stock than in clear water.

Sweet Rice Croquettes

Steam one scant cup of well-washed rice in one pint of boiling water, or milk and water, thirty minutes, or till very soft. Add, while hot, one teaspoonful of butter, two tablespoonfuls of sugar, and the well-beaten yolk of one egg, and a little hot milk, if it need more moisture. When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry. Or, after shaping, press the thumb into the centre of each, and put in two boiled raisins or candied cherries, or half a teaspoonful of jelly or marmalade. Close the rice over the centre, roll in crumbs, dip in egg, roll in crumbs again, and fry.

Savory Rice Croquettes

One pint of cold boiled rice warmed in the double boiler with two or three tablespoonfuls of milk. When soft, add one egg, well beaten, one table-spoonful of butter, half a teaspoonful of salt, one fourth of a saltspoonful of white pepper, a few grains of cayenne, and one heaping tablespoonful of fine chopped parsley. Shape, roll, and fry as usual.

Rice Or Macaroni Croquettes

One pint of cold boiler rice or macaroni or spaghetti. Heat, and moisten with a little thick white sauce; add the beaten yolk of one egg, two tablespoonfuls of grated cheese, and salt and pepper to taste. Cool, shape, roll in crumbs, dip in egg, roll in crumbs again, and fry.

Hominy Croquettes

Warm one pint of cooked hominy in one or two tablespoonfuls of hot milk; add the beaten yolk of one egg, and salt to taste. Cool, shape, roll, and fry.

Creme Frete

Boil one pint of milk with an inch stick of cinnamon. Beat together half a cup of sugar, two tablespoonfuls of cornstarch, one tablespoonful of flour, the yolks of three eggs, a quarter of a cup of cold milk, and one salt-spoonful of salt. Pour the boiling milk on the mixture, and stir well. Strain into the double boiler, and cook fifteen minutes, stirring often. Add one teaspoonful of butter and one teaspoonful of vanilla. Pour into a buttered bread pan about one inch deep, and set away to cool. When very hard, sprinkle a bread board with fine bread crumbs. Turn the cream out on it, and cut into strips two and a half inches long and one inch wide, or in squares or diamonds. Roll these in crumbs, then dip in beaten egg, then in crumbs, and fry brown in boiling lard. Sprinkle sugar over them, and serve hot.