Rice Croquettes.
- 1 cup of cold boiled rice.
- 1 teaspoonful of sugar, and half as much salt.
- 1 teaspoonful of melted butter.
- 1 egg, beaten light.
- Enough milk to make the rice into stiff paste.
- Sweet lard for frying.
Work rice, butter, egg, etc., into an adhesive paste, beating each ingredient thoroughly into the mixture. Flour your hands and make the rice into oval balls. Dip each in beaten egg, then in flour, or cracker-dust, and fry in boiling lard, a few at a time, turning each with great care. When the croquettes are of a fine yellow-brown, take out with a wire spoon and lay within a heated colander to drain off every drop of fat. Serve hot, with sprigs of parsley laid about them, in an uncovered dish.