Rice Croquettes. ✠

Soak the rice three hours in warm water enough to cover it. Drain almost dry, and pour in the milk. Stew in a farina-kettle, or one saucepan set in another of hot water, until the rice is very tender. Add the sugar, butter and salt, and simmer ten minutes. Whisk the eggs to a froth, and add cautiously, taking the saucepan from the fire while you whip them into the mixture. Return to the range or stove, and stir while they thicken, not allowing them to boil. Remove the saucepan, and add the grated lemon-peel; then turn out upon a well-greased dish to cool. When cold and stiff, flour your hands and roll into oval or pear-shaped balls; dip in beaten egg, then in fine cracker-crumbs, and fry in nice lard.

Or,

You can make a plainer dish of cold boiled rice, moistened with milk and a little melted butter to a smooth paste. Add sugar and salt, bind with two or three beaten eggs; make into cakes or balls, and proceed as directed above. Eat hot with roast or boiled fowls. If you shape like a pear, stick a clove in the small end for the stem.