Rice croquettes
Beat an egg light and stir it into a cupful of boiled rice; add a teaspoonful, each, of sugar and melted butter, salt to taste, add enough cream to form the mixture into croquettes of the right consistency. Dip each croquette into beaten egg, then in cracker-dust and set all for two hours in a cold place before frying in boiling cottolene, or other fat, to a golden brown.