Rice Croquettes. (No. 1.)

Into a cupful of cold boiled rice beat the well-whipped yolk of an egg, a teaspoonful of melted butter, a teaspoonful of sugar, half as much salt, and enough milk to make a paste that you can handle. Make this into croquettes, or into balls, with floured hands. Dip each into beaten egg, then into cracker-dust, and set aside in a cold place for a couple of hours or more. Then fry in deep, hot cottolene to a golden brown. Take up with a split spoon, lay in a heated colander, and set in the open oven until you are ready to dish them.

Rice Croquettes. (No. 2.)

Boil a cupful of rice in plenty of hot, salted water for twenty minutes. Drain and dry, and while hot work in half a cupful of milk and the beaten yolks of two eggs, with pepper and salt to taste, a teaspoonful of butter and a dash of nutmeg, or a pinch of grated lemon-peel. Set aside the mixture until stiff and cold; form into croquettes, egg and crumb them, leave them for two hours in a cold place, and fry in hot, deep cottolene.

Rice And Mushroom Croquettes

Drain the liquor from half a can of mushrooms; chop them and cook for fifteen minutes in a pint of weak stock or in water in which half an onion, a carrot, cut into dice, and a stalk of celery have been boiled for one hour, then strained out. Drain the liquor from the mushrooms and set them aside to get cold. Cook three tablespoonfuls of washed, raw rice in the liquor left in the saucepan, until soft, but not broken. It should absorb it all when done. Now add the chopped mushrooms, a teaspoon-ful of butter, the yolk of a beaten raw egg, pepper and salt to taste, and set aside the paste to get cold and stiff.

Make it into croquettes with well-floured hands, egg and crumb, set them in a cold place for an hour or so, and fry in deep, hot cottolene.

Rice And Giblet Croquettes

A German Recipe.

Boil a cupful of raw rice in plenty of hot, salted water. Drain and dry, and while hot work into it a teaspoonful of butter, a tablespoonful of grated cheese, the yolk of a beaten egg, pepper and salt to taste, and set aside to get cold.

Chop and rub the boiled giblets of chickens, ducks, or geese smooth, and work to a paste with a very little gravy, seasoning to taste. Flour a rolling-pin, roll out the rice-paste half an inch thick, and cut into round cakes. In the centre of each lay a spoonful of the giblets, enclose it and roll the rice about it in an egg-shaped ball. Egg and crumb them, leave on the ice for two hours or more, and fry in deep, hot olive oil.

Rice And Sweetbread Croquettes

Prepare as directed in the foregoing recipe, but substitute sweetbreads, boiled, blanched, and chopped, for the livers.