Rice Croquettes Recipe

Twenty-five Cent Dinners For Families Of Six

Boil half a pound of well washed rice, (cost five

cents,) in one quart of cold water, with a level tablespoonful of salt,

half a pint of milk, (cost two cents,) half the yellow rind of a lemon,

or two inches of stick cinnamon, and two ounces of sugar, (cost two

cents,) for half an hour, after it begins to boil, stirring it

occasionally to prevent burning; take it from the fire, stir in one at a

time, the yolks of three eggs, (cost three cents,) and return to the

fire for ten minutes to set the egg; then spread the rice on an oiled

platter, laying it about an inch thick, and let it get cool enough to

handle. When it is cool enough turn it out of the platter upon some

cracker dust spread on the table, cut it in strips one inch wide and

three inches long, roll them into the shape of corks, dip them first in

beaten egg, then in cracker-dust, and fry them golden brown in plenty of

smoking hot fat; lay them on a napkin for a moment to free them from

grease, put them on a dish, dust a little powdered sugar over them, and

serve them. They will cost, including the last mentioned ingredients,

about twenty cents.