Any flavoring can be substituted for the nutmeg. For nice croquettes without eggs put a quarter of a pound of Carolina "head" rice — or nine tablespoons — a pint milk, tnree tablespoons powdered sugar, butter size of a walnut, and a teaspoon extract vanilla into a saucepan and simmer gently until the rice is tender and the milk absorbed. It must be cooked until thick and dry, or it will be difficidt to mold into cro- (][uettes. Beat thoroughly three or four minutes ; turn out on a flat tin, and when cold and stiff form into balls, jsingle-bread them and fry. 11 ■ — ■ ^ ■ ■ -■ -- ■ ' ' ' • - ■ r8 1 CROQUETTES. 277 A very excellent recipe for croquettes when one has to prepare them hastily and has not time to bread them,'is one cup cola boile4 rice, a teaspoon each sugar and melted butter, half teaspoon salt, one egg beaten light, eight crackers rolled fine, and a little sweet milk ; mix all well together, make into oval cakes and fry in butter till a nice yellow brown. Syrup, or a nice sweet sauce, should be served with rice croquettes✪ Rice Croquettes. Rice Ball Croquettes. — Boil a half pound rice — or eighteen tablespoons — in a quart stock, broth or water very gently for half an hour, add three tablespoons butter and simmer until quite dry and soft. When cold make into balls and fill with the chopped meat of a cold fowl, mixed with six tablespoons each white sauce and broth, which should be rather thick : cover over with rice, single-breaa them and fry. Garnish with med parsley. Oysters, white sauce, or a little cream✪ Rice Ball Croquettes may be stirred into the rice, if liked, before it cools. Or, for a dessert dish, boil the rice in milk, with three or four table- spoons sugar, flavor with lemon peel, vanilla or bitter almonds, and make into balls with a small piece of jelly or jam in the center of each, bread them and fry. Salsify ^ Croqxiettes. — ^Wash, scrape and boil the salsify till tender ; rub it through a colander, and mix with pulp a little butter, cream, salt, cayenne and lemon juice ; mix ingredients thoroughly together^o a smooth paste, and set dish in ice-Box to get cold ; then shape it into small cakes or cones, single-bread and fry crisp and brown. Venison Croqvsttes. — Three-fourths pint chopped venison, one- fourth pint stale bread, crumbed fine, one cup gravy thickened with browned flour, one teaspoon jelly, a pinch of mace, very little grated lemon peel, and chopped parsley to taste✪ Venison Croquettes. Stir the jelly Yetiiioa'oi4«<^!' into the |ravy with the seasoning ; with tnis mix the meat and crumbs, add the beaten egg, make into rolls, single-bread them and fry. Mutton Croquettes are nice made same way. 278 FRUIT. FRUIT.

AI-modernized reading of the original text

Any flavoring can be substituted for the nutmeg. For nice croquettes without eggs put a quarter of a pound of Carolina "head" rice — or nine tablespoons — a pint milk, three tablespoons powdered sugar, butter size of a walnut, and a teaspoon extract vanilla into a saucepan and simmer gently until the rice is tender and the milk absorbed. It must be cooked until thick and dry, or it will be difficult to mold into cro- (][uettes. Beat thoroughly three or four minutes ; turn out on a flat tin, and when cold and stiff form into balls, single-bread them and fry. 11 ■ — ■ ^ ■ ■ -■ -- ■ ' ' ' • - ■ r8 A very excellent recipe for croquettes when one has to prepare them hastily and has not time to bread them,'is one cup cold boiled rice, a teaspoon each sugar and melted butter, half teaspoon salt, one egg beaten light, eight crackers rolled fine, and a little sweet milk ; mix all well together, make into oval cakes and fry in butter till a nice yellow brown. Syrup, or a nice sweet sauce, should be served with rice croquettes. Rice Ball Croquettes. — Boil a half pound rice — or eighteen tablespoons — in a quart stock, broth or water very gently for half an hour, add three tablespoons butter and simmer until quite dry and soft. When cold make into balls and fill with the chopped meat of a cold fowl, mixed with six tablespoons each white sauce and broth, which should be rather thick : cover over with rice, single-bread them and fry. Garnish with minced parsley. Oysters, white sauce, or a little cream may be stirred into the rice, if liked, before it cools. Or, for a dessert dish, boil the rice in milk, with three or four tablespoons sugar, flavor with lemon peel, vanilla or bitter almonds, and make into balls with a small piece of jelly or jam in the center of each, bread them and fry. Salsify Croquettes. — ^Wash, scrape and boil the salsify till tender ; rub it through a colander, and mix with pulp a little butter, cream, salt, cayenne and lemon juice ; mix ingredients thoroughly together to a smooth paste, and set dish in ice-Box to get cold ; then shape it into small cakes or cones, single-bread and fry crisp and brown. Venison Croquettes. — Three-fourths pint chopped venison, onefourth pint stale bread, crumbed fine, one cup gravy thickened with browned flour, one teaspoon jelly, a pinch of mace, very little grated lemon peel, and chopped parsley to taste. Stir the jelly into the gravy with the seasoning ; with tnis mix the meat and crumbs, add the beaten egg, make into rolls, single-bread them and fry. Mutton Croquettes are nice made same way.

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