Rice Croquettes with Jelly (Three croquettes)
1 C-steamed rice
1 egg-yolk
1 T-butter
1/8 t-paprika
¼ t-salt
1 t-chopped parsley
3 T-flour
2 T-grape jelly
Mix the steamed rice, egg-yolk, butter, paprika, salt and parsley. Shape into flat disks one inch thick and three inches in diameter. Roll in flour. Make an indentation in the center of each with a spoon, to hold the jelly. Fry in hot deep fat until brown. Drain, the wrong side up. Heat in a hot oven and serve hot. Place a cube of jelly in the center of each.
Sponge Cake with Whipped Cream (Three portions)
3 slices of stale cake (three by three by one inch)
8 marshmallows cut in cubes
3 T-canned cherries
3 T-cherry juice
4 T-whipping cream
½ t-vanilla
1½ T-sugar
Beat the cream until stiff, add the vanilla, marshmallows and sugar. Arrange the cake in glass sherbet dishes. Place a tablespoon of cherries and a tablespoon of juice on each slice. Place one and a half tablespoons of the whipped cream mixture on each portion. Allow to stand in a cold place for five minutes.