Fish Balls and croquettes, as mentioned previously, can be baked instead of fried. Baked croquettes seem somewhat more dry, however, than the fried food. If this is objectionable a sauce may be poured over them before serving.
Tomato, cheese, and brown sauces are tasty with most croquettes.
Doubtless many housekeepers who dislike the odor of hot fat and the cleaning of utensils used in frying foods, will consider the process of baking croquettes very much more satisfactory than that of frying.
RICE CUTLETS WITH CHEESE SAUCE
3/4 cupful rice 3 cupfuls boiling water 1 teaspoonful salt
Wash the rice, add the water. (If unpolished rice is used, let it soak for several hours.) Then add the salt and heat the mixture until it boils. Proceed as directed on page 85, Rice (cooked over boiling water). (Unpolished rice requires about 2 hours of cooking.) Make a White Sauce of the following ingredients:
4 tablespoonfuls flour 1 teaspoonful salt Dash pepper 3 tablespoonfuls fat 1 cupful milk
To 2/3 of the White Sauce add:
Cooked rice 1 or 2 hard-cooked eggs, chopped 1 tablespoonful parsley, chopped
(Reserve the remainder of the White Sauce for the preparation of Cheese
Sauce.) Shape the mixture into cutlets.