Rice Croquettes

Put one pint of cold boiled rice in a double boiler with a gill of milk; stir until hot, add the yolk of an egg, two tablespoonfuls of sugar, a teaspoonful of vanilla; take from the fire and turn out to cool; when cold form into cylinders, dip in egg and breadcrumbs, and fry in hot fat. If these are to be served with meat omit the sugar and vanilla, and add salt, pepper and parsley.

Lemon Rice

Stir one cupful of cold boiled rice in one pint of milk; separate three eggs, add half a cupful of sugar to the yolks, beat thoroughly, add them to the rice mixture, and add the grated yellow rind and juice of one lemon. Turn this in a baking-dish, and bake in a moderate oven for thirty minutes. Beat the whites to a stiff froth, add three tablespoonfuls of powdered sugar, beat again until dry and light; heap this over the pudding, dust with powdered sugar, brown in the oven, and stand aside to cool.