Pick over and wash i cupful of rice in several waters. Put in a double boiler with ^ of a teaspoonful of salt and sufficient milk to cover and cook, adding more milk if necessary and stirring occasionally with a fork, until the rice is done and the milk all absorbed. Add ^ of a cupful of sugar, the beaten yolks of 2 eggs and i teaspoonful of cinnamon, and mix lightly, continuing the cooking until the rice thickens again, then take from the fire and spread on a buttered platter. When cold and firm shape into flat rounds, dip into slightly-beaten egg and roll in fine dry bread crumbs. Fry in smoking- hot fat and drain for a moment on unglazed paper, then with a spoon scoop out the centre 187 November. of each croquette, fill with currant or any jelly preferred, dust with powdered sugar✪ Spanish Croquettes and serve at once. 30. — Pan Dowdy. Pare, quarter, core and slice sufficient tart apples to measure 3 quarts. Spread them about two inches deep in a large shallow earthen baking-dish and add i cupful of sugar, I cupful of water, i tablespoonful of butter cut in bits and grated nutmeg to taste. Cover with a plain pie or rich biscuit crust rolled nearly an inch thick and bake in a very moderate oven for two hours and a half. Cover and stand in the warming oven or shelf for an hour, then serve with sugar and cream. 180 DECEMBER, I. — Venetian Fritters. Wash 3 ounces of rice in several waters until clean, place in a double boiler with 1 pint of cold milk and cook slowly until the milk is absorbed, adding when nearly done 2 tablespoonfuls of sugar, i tablespoonful of butter, a pinch of salt and ^ of the grated rind of a lemon. When quite dry add 3 ounces of cleaned currants, 4 ounces of tart apple chopped fine, i heaping teaspoon- ful of fiour and 3 well-beaten eggs✪ Venetian Fritters, and turn through carefully with a fork until the eggs are thickened, then set aside, covered, until cold and firm. Take up in small teaspoon- fuls, drop into a saucer of fine dry crumbs and roll until covered. Dip into slightly- beaten egg, roll again in the crumbs and fry golden brown in smoking-hot fat. 2. — Peas in Turnip Cups. Select white turnips of medium size and rather flat in shape. Pare thinly and boil in 188 December^ salted water until tender, then with knife and spoon dig out the centre of each until a nicely-shaped cup is formed. Drop into cold, slightly-salted water until needed, then drain and place in a steamer until hot through. Fill with green peas and sprinkle with a little finely-chopped parsley✪ Peas in Turnip Cups. 3. — Turkish MacaronL Break }i pound of macaroni in inch pieces and drop it into rapidly-boiling water. Keep at a hard boil until the macaroni is tender, then drain and let stand in cold water for ten minutes. Make a sauce with 2 table- spoonfuls of butter, 2 scant tablespoonfuls of flour, I pint of strained tomato, and salt and pepper to taste. Drain and add the maca- roni, also }i cupful of blanched almonds cut m strips. Simmer fifteen minutes, turn into a vegetable dish, sprinkle thickly with grated cheese and send to the table. 4. — Salmon Croquettes. One cupful canned salmon, }i a cupful of cream sauce, i teaspoonful of lemon juice and a dash of cayenne✪ Salmon Croquettes. Salt as desired. Spread on a plate to cool. Form into cro- 190 December^ quettes, dip in crumbs, then in egg, then in crumbs again. Fry in deep fat and drain.

AI-modernized reading of the original text

Pick over and wash i cupful of rice in several waters. Put in a double boiler with ^ of a teaspoonful of salt and sufficient milk to cover and cook, adding more milk if necessary and stirring occasionally with a fork, until the rice is done and the milk all absorbed. Add ^ of a cupful of sugar, the beaten yolks of 2 eggs and i teaspoonful of cinnamon, and mix lightly, continuing the cooking until the rice thickens again, then take from the fire and spread on a buttered platter. When cold and firm shape into flat rounds, dip into slightly-beaten egg and roll in fine dry bread crumbs. Fry in smoking-hot fat and drain for a moment on unglazed paper, then with a spoon scoop out the centre November. of each croquette, fill with currant or any jelly preferred, dust with powdered sugar and serve at once. 30. — Pan Dowdy. Pare, quarter, core and slice sufficient tart apples to measure 3 quarts. Spread them about two inches deep in a large shallow earthen baking-dish and add i cupful of sugar, I cupful of water, i tablespoonful of butter cut in bits and grated nutmeg to taste. Cover with a plain pie or rich biscuit crust rolled nearly an inch thick and bake in a very moderate oven for two hours and a half. Cover and stand in the warming oven or shelf for an hour, then serve with sugar and cream. DECEMBER, I. — Venetian Fritters. Wash 3 ounces of rice in several waters until clean, place in a double boiler with 1 pint of cold milk and cook slowly until the milk is absorbed, adding when nearly done 2 tablespoonfuls of sugar, i tablespoonful of butter, a pinch of salt and ^ of the grated rind of a lemon. When quite dry add 3 ounces of cleaned currants, 4 ounces of tart apple chopped fine, i heaping teaspoonful of flour and 3 well-beaten eggs, and turn through carefully with a fork until the eggs are thickened, then set aside, covered, until cold and firm. Take up in small teaspoonfuls, drop into a saucer of fine dry crumbs and roll until covered. Dip into slightly-beaten egg, roll again in the crumbs and fry golden brown in smoking-hot fat. 2. — Peas in Turnip Cups. Select white turnips of medium size and rather flat in shape. Pare thinly and boil in December^ salted water until tender, then with knife and spoon dig out the centre of each until a nicely-shaped cup is formed. Drop into cold, slightly-salted water until needed, then drain and place in a steamer until hot through. Fill with green peas and sprinkle with a little finely-chopped parsley. 3. — Turkish MacaronL Break }i pound of macaroni in inch pieces and drop it into rapidly-boiling water. Keep at a hard boil until the macaroni is tender, then drain and let stand in cold water for ten minutes. Make a sauce with 2 tablespoonfuls of butter, 2 scant tablespoonfuls of flour, I pint of strained tomato, and salt and pepper to taste. Drain and add the macaroni, also }i cupful of blanched almonds cut in strips. Simmer fifteen minutes, turn into a vegetable dish, sprinkle thickly with grated cheese and send to the table. 4. — Salmon Croquettes. One cupful canned salmon, }i a cupful of cream sauce, i teaspoonful of lemon juice and a dash of cayenne. Salt as desired. Spread on a plate to cool. Form into cro- December^ quettes, dip in crumbs, then in egg, then in crumbs again. Fry in deep fat and drain.

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Spanish CroquettesApple SlumpVenetian FrittersTurkish MacaroniPeas in Turnip CupsSalmon Croquettes

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