Rice Fritters (Subrics)

No. 1323. - Wash one pound of Rice in cold water, parboil it for two minutes, immerse it in cold water, and drain it in a sieve. Then put it in a saucepan, and pour twice as much boiling milk over it as there is Rice. Cover the saucepan and let it cook slowly until the Rice is cooked dry. Then take it off of the fire to get cool; after which add two ounces of butter, three ounces of grated Parmesan cheese, the yolks of six raw eggs, a pinch of salt and one of nutmeg. Mix the whole well together. Put some clarified butter in a frying-pan, and drop into it a tablespoonful of Rice in a lump. Repeat this until the bottom of the pan is well covered, not allowing the lumps to touch each other. Fry them on both sides over a brisk fire, and when nicely browned, drain them and then serve them hot.

Rice Croquettes

No. 1324. - Wash one pound of Rice in cold water and drain it. Then put it in a saucepan with two quarts of boiled milk, the peelings of one lemon and one stick of cinnamon. Cover the saucepan, set it on a slow fire to cook gently, and when the Rice is nearly done add six ounces of powdered sugar and two ounces of butter and let it cook until thoroughly done. Should the Rice get too dry while cooking add a little more milk to it. Take it off of the fire, take out the lemon peelings and the stick of cinnamon, mix the Rice well together, and when it is somewhat cool, add to it the yolks of six raw eggs, a little essence of lemon or orange-flower water, (whichever may be desired). Mix it well together and put it into a buttered pan. Cover it with a buttered paper cover and let it get cold. Then roll the Rice in any croquette shapes desired, dip them in beaten eggs, then in fresh bread crumbs, arrange them in proper shape, fry them in hot lard, drain them, roll them in powdered sugar into which add a little ground cinnamon, and then dish them up on a napkin.

Note. - Either a Hard sauce or a Wine sauce flavored with Maraschino or rum can be served with this.

Rice Fritters

No. 1325. - Cook the Rice as in No. 1324. Then add some stoned raisins and currants that are perfectly clean, or some small square pieces of citron. Mix them all thoroughly, and, when the Rice is cold, roll it into balls about the size of a walnut. Dip them in frying batter, then fry them in hot lard, and drain them. After this, dip them in powdered sugar, and serve them on a napkin.

. Note. - The Fritters may be flavored with lemon or orange flower water, as they are considered the best flavors for Rice. The Fritters are always named after the ingredients that are put into them.

Rice Cake, Souffle

No. 1326. - Prepare the Rice as in No. 1324, and when it is cooked, put it in a pan to get cold. Then flavor it with lemon or orange, add the yolks of six raw eggs, and mix the whole thoroughly. Then beat the whites of four eggs to a stiff froth, and mix it gently with the rice. Butter some Charlotte moulds, and dust them with bread crumbs; then fill them three-quarters full with the Rice, and set them in a moderate oven to bake. When baked, turn it on a dish and let it stand a few minutes; then remove the mould, sprinkle it with powdered sugar, and serve it with a bowl of lemon sauce separate.

Note. - Raisins, currants or any kind of crystallized fruit may be added.