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.
Cook this just as you did the rice, drying it in the
oven; serve one morning plain, as cereal, with cream, and
then next morning fried, with maple syrup, after the
rest of the meal. Fried hominy is always nice to put
around a dish of fried chicken or roast game, and it
looks especially well if, instead of being sliced, it is cut
out into fancy shapes with a cooky−cutter.
After Margaret had learned to cook all kinds of cereals, she went
on to the next thing in her cook−book.