Rice Croquettes

C. T. C, Evanston, 111.

Boil one cup of rice in one quart of milk or water, till tender; while warm add a piece of butter the size of an egg, two eggs; make into rolls, dip them in cracker crumbs and fry them in lard or butter.

Rice Croquettes

Mrs. N. C. Gridley, Evanston. To about one quart of boiled rice, add the yolks of three eggs and a little salt; make it up into balls, roll them in flour and fry them in hot lard, as you would doughnuts.

Rice Croquettes

One teacup rice, one pint milk, one pint water, a little salt; butter a tin, put in the mixture and swell on the stove, where it will not quite simmer. When dry, add two eggs, beaten light, with two tablespoons of sugar and one of butter. Have ready cracker crumbs spread on a board thickly. Make a roll of the rice in the crumbs; drop in hot lard and brown.

Rice Croquettes

Mrs. Anna Marble. Rice boiled in milk and flavored with lemon or orange flower water; add sugar and eggs; when cold, cut in small pieces; roll them in flour dipped in egg, then roll again in bread crumbs, fry in hot fat, as you would doughnuts.