SWEETENED RICE CROQUETTES Soak 1 cup of rice three hours in warm water, then drain and put into a double boiler with 1 pint of boiling milk, and let cook for half an hour; then add 1 tablespoon of sugar, 1 tablespoon of melted butter, and 1/2 teaspoon of salt, and let simmer ten minutes more. Let cool somewhat, and then stir in slowly 3 eggs, which have been beaten to a froth, and stir until it thickens; then add the grated peel of 1 lemon, and turn out upon a dish to cool. When cold and quite stiff form into balls or oval croquettes, dip in very fine cracker crumbs, and fry in deep fat. Serve alone with sauce or as a garnish. CAROLINA CROQUETTES Boil eggs ten minutes, remove the shells, press the yolks through a sieve or potato-ricer, chop the whites fine, and mix with the same amount of boiled rice; dampen with a little melted butter, season with pepper and salt, form into balls, roll in egg and crumbs, and fry in deep fat. When a golden brown drain and serve with some savoury hot sauce, or as a garnish to curry. PLAIN RICE CROQUETTES Mix together 2 cups of cold boiled rice, 1/2 teaspoon of salt, and 1 tablespoon of melted butter, 1 tablespoon of flour, and 1 beaten egg. Form into balls, roll in flour, and fry in deep fat. Serve while crisp. PINK RICE CROQUETTES Make croquettes as above, but omit the sugar and add 1/4 teaspoon of paprika and 2 tablespoons of tomato catsup to the rice before frying. CURRIED RICE CROQUETTES Put 3/4 of a cup of milk in a saucepan with butter the size of an egg and let it boil; then stir into it 1 cup of rice that has boiled twenty minutes in salted water. Add 1 small teaspoon of curry powder, a few drops of onion juice, and salt to taste. When the milk boils remove from the fire and add a beaten egg to it, stirring vigorously. Let cool, shape into croquettes, and fry in hot fat. Serve apple sauce or onion sauce with these croquettes. ENGLISH SAVOURY CROQUETTES To each cup of fine bread crumbs use 1 tablespoon of mixed sweet herbs and 1 teaspoon of minced onions and bind all together with 1 egg, slightly beaten. Season with 1/2 teaspoon of salt, 1 scant saltspoon of pepper, 1/2 teaspoon of celery salt, form into balls, roll in egg, and then in crumbs, and fry in deep fat until golden brown. Serve with a brown sauce or as a garnish to nut loaf. MIXED VEGETABLE CROQUETTES