), and 2 slices of bread, cut
fine. Add grated potatoes and bread crumbs, alternately, mixing
together lightly with a fork; add the other ingredients, season well
with salt and pepper, form into round balls the size of a walnut and
drop into a stew-pan of boiling, salted water, containing a teaspoon
of butter. Do not cover the stew-pan while they are cooking. As soon
as the dumplings rise to the top, skim one out and cut in half to see
if it is cooked through. They should take from 15 to 20 minutes to
cook. Skim out of the boiling water on a platter. Cut each dumpling in
half, pour over them bread crumbs browned in a pan containing a little
lard and butter, and serve. The onion may be omitted and only
finely-chopped parsley used, if desired, or use both. Or place the
halved dumplings in pan containing a little lard and butter and
chopped onion (if the latter is liked), and brown on each side, then
serve.

RICE CROQUETTES (AND LEMON SAUCE)

Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boiling
water, until tender. The rice, when cooked and drained, should fill 3
cups. Prepare a cream sauce of 1 pint of milk, 3 heaping
tablespoonfuls of flour and 2 tablespoons of butter and 2 egg yolks.
Stir in 3 cups of flaky, cooked rice, while rice is still hot. When
the mixture has cooled, mold into small cone shapes with the hands,
stand aside until perfectly cold. Dip the croquettes into the whites
of eggs, then roll them in fine, dried bread crumbs and fry in deep
fat. If a cube of bread browns in the fat in a little longer time than
a half minute, the fat is the right temperature. Eighteen croquettes
were made from this quantity of rice.

Lemon Sauce--To serve with rice croquettes, cream together 1/2 cup of
sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was
added and all cooked together until the mixture thickened. When cooled
slightly add the juice and grated rind of one lemon. Serve in a
separate bowl, and pass with the croquettes.

CORN OYSTERS

Slice off tips of kernels from cobs of corn and scrape down corn-pulp
from cobb with a knife. To 1 pint of pulp add 2 eggs, 2 heaping
tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of
cayenne pepper and of black pepper; add the 2 yolks of eggs, then
stir in lightly the stiffly-beaten white of eggs and flour. Fry in
only enough butter to prevent them sticking to the pan. Drop into pan
by spoonfuls size of an ordinary fried oyster, bro