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.
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