beaten, and salt and pepper to taste. Melt one tablespoon butter, add one tablespoon flour, and pour on gradually one-third cup hot cream; combine mixtures, and cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper. Serve with Tomato Sauce I.
Rice Croquettes with Jelly
1/2 cup rice
1/2 cup boiling water
1 cup scalded milk
1/2 teaspoon salt
Yolks 2 eggs
1 tablespoon butter
Wash rice, add to water with salt, cover, and steam until rice has absorbed water. Then add milk, stir lightly with a fork. cover, and steam until rice is soft. Remove from fire, add egg yolks and butter; spread on a shallow plate to cool. Shape in balls, roll in crumbs, then shape in form of nests. Dip in egg, again in crumbs, fry in deep fat, and drain. Put a cube of jelly in each croquette. Arrange on a folded napkin, and garnish with parsley, or serve around game.
Sweet Rice Croquettes
To rice croquette mixture add two tablespoons powdered sugar and grated rind one-half lemon. Shape in cylinder forms, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
Rice and Tomato Croquettes
1/2 cup rice
3/4 cup stock
1/2 can tomatoes
1 slice onion
1 slice carrot
1 sprig parsley
1 sprig thyme
2 cloves
1/4 teaspoon peppercorns
1 teaspoon sugar
1 egg
1/4 cup grated cheese
1 tablespoon butter
1/2 teaspoon salt
Few grains cayenne
Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar, and then rubbed through a strainer. Remove from fire, add egg slightly beaten, cheese, butter,
