4 (l.) tbsps. of sugar.
1/2 cup raisins.
1/2 cup of rice.
1/2 tsp. vanilla.
Yolks of two eggs.

Wash the rice and put it into the boiling milk in a double boiler.
Cook until very thick; add the yolks of the eggs and the sugar, beat
thoroughly. Take from the fire, add the vanilla and the fruit, which
has been well floured. Turn out on a dish to cool, when cold form in
pyramids or cylinders; dip first in beaten egg, then in fine bread
crumbs and fry in deep, boiling fat. Put a little jelly on the top of
each croquette, dust the whole with powdered sugar, and serve with
vanilla sauce or cream and sugar.


BAKED RICE.

Wash 1/2 cup of rice, turn into a buttered pudding dish, add 2 tbsps.
sugar, grate 1/4 of a small nutmeg, add 1 qt. of milk, bake slowly for
at least 1-1/2 hour.


FARINA.

1 pint of milk.
3 level tbsps. of farina.

Put the milk in the double boiler, when the milk boils add the salt,
then sprinkle in the farina, stirring all the while; beat the mixture