Rice Croquettes

Rice Croquettes

1 cup of milk.
Yolk of one egg.
1/4 cup of rice.
1 large tablespoonful of powdered sugar.
Small half-teaspoonful of salt.
1/2 cup of raisins and currants, mixed.
1/2 teaspoonful of vanilla.

Wash the rice and put in a double boiler with the milk, salt and sugar and cook till very thick; beat the yolks of the eggs and stir into the rice, and beat till smooth.

Sprinkle the washed raisins and currants with flour, and roll them in it and mix these in, and last the vanilla.

Turn out on a platter, and let all get very cold. Then make into pyramids, dip in the yolk of an egg mixed with a tablespoonful of water, and then into sifted bread-crumbs, and fry in a deep kettle of boiling fat, using a wire basket. 

As you take these from the fat, put them on paper in the oven with the door open. When all are done, put them on a hot platter and sift powdered sugar over them, and put a bit of red jelly on top of each.

This is a nice dessert for luncheon. All white cereals may be made into croquettes; if they are for breakfast, do not sweeten them, but for luncheon use the rule just given, with or without raisins and currants.

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