Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boiling water, until tender.  The rice, when cooked and drained, should fill 3 cups.  Prepare a cream sauce of 1 pint of milk, 3 heaping tablespoonfuls of flour and 2 tablespoons of butter and 2 egg yolks.  Stir in 3 cups of flaky, cooked rice, while rice is still hot.  When the mixture has cooled, mold into small cone shapes with the hands, stand aside until perfectly cold.  Dip the croquettes into the whites of eggs, then roll them in fine, dried bread crumbs and fry in deep fat.  If a cube of bread browns in the fat in a little longer time than a half minute, the fat is the right temperature.  Eighteen croquettes were made from this quantity of rice.

Lemon Sauce—­To serve with rice croquettes, cream together 1/2 cup of sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was added and all cooked together until the mixture thickened.  When cooled slightly add the juice and grated rind of one lemon.  Serve in a separate bowl, and pass with the croquettes.

CORN OYSTERS

Slice off tips of kernels from cobs of corn and scrape down corn-pulp from cobb with a knife.  To 1 pint of pulp add 2 eggs, 2 heaping tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of cayenne pepper and of black pepper; add the 2 yolks of eggs, then stir in lightly the stiffly-beaten white of eggs and flour.  Fry in only enough butter to prevent them sticking to the pan.  Drop into pan by spoonfuls size of an ordinary fried oyster, brown on both sides and serve hot.

BANANA FRITTERS

From one banana was made 4 fritters.  The banana was halved, cut lengthwise and then cut cross-wise.  The batter will do for all fruits, clams, corn or oysters.  Make a sauce of the liquor, mixed with same quantity of milk, with a tablespoon of butter added, chopped parsley and flour to thicken.  When making oyster or clam fritters use same rule as for fruit fritters, using clam juice and milk instead of all milk.

For the “fritter batter,” sift together 1 pint of flour, 2 teaspoonfuls baking powder and a pinch of salt.  Stir slowly into it a pint of milk, then the well-beaten yolks of 3 eggs, and, lastly, the stiffly-beaten whites of eggs.  Beat hard for a few minutes and fry at once in smoking hot fat.  Orange sections make delicious fritters, or halves of fresh or canned peaches may be used.

Allow the bananas to stand one-quarter hour in a dish containing a small quantity of lemon juice and sugar before putting them in the batter.  Lay the slices of bananas or sections of orange in the batter, then take up a tablespoonful of the batter with one slice of banana for each fritter, drop into hot fat one at a time, and fry a golden brown.  Sift pulverized sugar over and serve hot.  If a small piece of bread browns in one minute in the fat it is the right temperature to fry any previously uncooked food.