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RICE CROQUETTES (another way)

Take half a pound of rice, and boil it in a quart of milk till tender, add four ounces of butter, six yolks of eggs, and three table-spoonfuls of sugar; let these ingredients boil a few minutes, and then leave the mixture to get cold. If liked, a table-spoonful of orange-flower water or grated lemon-peel may be added. When quite cold, cut the preparation into the shape and size of sausages; roll these in beaten egg, strew them with bread-crumbs, and bake of a fine brown colour.