_Ingredients._—½ lb. of rice, 1 quart of milk, 6 oz. of pounded
sugar, flavouring of vanilla, lemon-peel, or bitter almonds, egg and
bread-crumbs, hot lard. _Mode._—Put the rice, milk, and sugar into a
saucepan, and let the former gradually swell over a gentle fire until
all the milk is dried up; and just before the rice is done, stir in a
few drops of essence of any of the above flavourings. Let the rice get
cold; then form it into small round balls, dip them into yolk of egg,
sprinkle them with bread-crumbs, and fry them in boiling lard for about
10 minutes, turning them about, that they may get equally browned.
Drain the greasy moisture from them, by placing them on a cloth in
front of the fire for a minute or two; pile them on a white d’oyley,
and send them quickly to table. A small piece of jam is sometimes
introduced into the middle of each croquette, which adds very much to
the flavour of this favourite dish. _Time._—From ¾ to 1 hour to swell
the rice; about 10 minutes to fry the croquettes. _Average cost_,
10_d._ _Sufficient_ to make 7 or 8 croquettes. _Seasonable_ at any time.