1/2 cup rice, raw, - or 2 cups cooked.

11/2 cup water and milk.

Butter size of a guinea egg - an ounce.

1 tablespoon sugar.

2 yolks, or 1 egg. Nutmeg.

Put the rice on to boil in a measured cupful of water, and when it is half done add 1/2 cupful of milk. It is an object to have the rice dry when done, and yet well cooked. Keep the steam shut in while it is cooking. When soft enough, mash it slightly with the back of a spoon, work in the other ingredients and a pinch of salt. Make it in shapes, with flour on the hands, like small biscuits, and make it hollow in the middle to hold a spoonful of jelly. Having coated the shapes well with flour, fry them in a saucepan of hot lard. They will do without breading in egg and cracker meal. Put currant jelly in the depression when dishing up.

Cost of material - rice 2, milk 1, but-ter 2, egg 2, sugar and flour 1, jelly 4; 12c for 8 croquettes with jelly or l c each with only powdered sugar.