- 1 cup of milk.
- Yolk of one egg.
- 1/4 cup of rice.
- 1 large tablespoonful of powdered sugar.
- Small half−teaspoonful of salt.
- 1/2 cup of raisins and currants, mixed.
- 1/2 teaspoonful of vanilla.
Wash the rice and put in a double boiler with the milk, salt and sugar and cook till very thick; beat the yolks of the eggs and stir into the rice, and beat till smooth.
- Sprinkle the washed raisins and currants with flour, and roll them in it and mix these in, and last the vanilla.
- Turn out on a platter, and let all get very cold.
- Then make into pyramids, dip in the yolk of an egg mixed with a tablespoonful of water, and then into sifted bread−crumbs, and fry in a deep kettle of boiling fat, using a wire basket.
- As you take these from the fat, put them on paper in the oven with the door open.
- When all are done, put them on a hot platter and sift powdered sugar over them, and put a bit of red jelly on top of each. This is a nice dessert for luncheon.
- All white cereals may be made into croquettes; if they are for breakfast, do not sweeten them, but for luncheon use the rule just given, with or without raisins and currants.