n-peel, essence of
almonds or vanilla, or laurel-leaves.

_Mode_.--Mix the rice to a smooth batter with about 1/2 pint of the
milk, and the remainder put into a saucepan, with the sugar, butter, and
whichever of the above flavourings may be preferred; bring the milk to
the boiling-point, quickly stir in the rice, and let it boil for about
10 minutes, or until it comes easily away from the saucepan, keeping it
well stirred the whole time. Grease a mould with pure salad-oil; pour in
the rice, and let it get perfectly set, when it should turn out quite
easily; garnish it with jam, or pour round a compote of any kind of
fruit, just before it is sent to table. This blancmange is better for
being made the day before it is wanted, as it then has time to become
firm. If laurel-leaves are used for flavouring, steep 3 of them in the
milk, and take them out before the rice is added: about 8 drops of
essence of almonds, or from 12 to 16 drops of essence of vanilla, would
be required to flavour the above proportion of milk.

_Time_.--From 10 to 15 minutes to boil the rice.

_Average cost_, 9d.

_Sufficient_ to fill a quart mould.

_Seasonable_ at any time.

RICE CROQUETTES.

1477. INGREDIENTS.--1/2 lb. of rice, 1 quart of milk, 6 oz. of pounded
sugar, flavouring of vanilla, lemon-peel, or bitter almonds, egg and
bread crumbs, hot lard.

_Mode_.--Put the rice, milk, and sugar into a saucepan, and let the
former gradually swell over a gentle fire until all the milk is dried
up; and just before the rice is done, stir in a few drops of essence of
any of the above flavourings. Let the rice get cold; then form it into
small round balls, dip them into yolk of egg, sprinkle them with bread
crumbs, and fry them in boiling lard for about 10 minutes, turning them
about, that they may get equally browned. Drain the greasy moisture from
them, by placing them on a cloth in front of the fire for a minute or
two; pile them on a white d'oyley, and send them quickly to table. A
small piece of jam is sometimes introduced into the middle of each
croquette, which adds very much to the flavour of this favourite dish.

_Time_.--From 3/4 to 1 hour to swell the rice; about 10 minutes to fry
the croquettes.

_Average cost_, 10d.

_Sufficient_ to make 7 or 8 croquettes.

_Seasonable_ at any time.

RICE FRITTERS.

1478. INGREDIENTS.--6 oz. of rice, 1 quart of milk, 3 oz. of sugar, 1
oz. of fresh butter 6 oz. of orange marmalade, 4 eggs.