Boiling Teaspoonful Boiled Rice

Boiling Teaspoonful Boiled Rice

Ingredients:
1 cup of rice.
2 cups of boiling water.
1 teaspoonful of salt.

Directions:
Pick the rice over, taking out all the bits of brown husk; fill the outside of the double boiler with hot water,
and put in the rice, salt, and water, and cook forty minutes, but do not stir it. Then take off the cover from the
boiler, and very gently, without stirring, turn over the rice with a fork; put the dish in the oven without the
cover, and let it stand and dry for ten minutes. Then turn it from the boiler into a hot dish, and cover. Have
cream to eat on it. If any rice is left over from breakfast, use it the next morning as−−
Fried Rice
Press it into a pan, just as you did the mush, and let it stand overnight; the next morning slice it, dip it in flour,
and fry, either in the pan or in the deep fat in the kettle, just as you did the mush.
Farina Croquettes
4
When farina has been left from breakfast, take it while still warm and beat into a pint of it the beaten yolks of
two eggs. Let it then get cold, and at luncheon−time make it into round balls; dip each one first into the beaten
yolk of an egg mixed with a tablespoonful of cold water, and then into smooth, sifted bread−crumbs; have
ready a kettle of very hot fat, and drop in three at a time, or, if you have a wire basket, put three in this and
sink into the fat till they are brown. Serve in a pyramid, on a napkin, and pass scraped maple sugar with them.
Margaret's mother used to have no cereal at breakfast sometimes, and have these croquettes as a last course
instead, and every one liked them very much.
Rice Croquettes
1 cup of milk.
Yolk of one egg.