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Rice Timbales

1 pint of milk 3 ounces of ground rice 2 ounces of butter 3 mashed potatoes 4 drops of onion juice Pepper and salt Scald the milk in a double boiler and add the rice which has been mixed with a little of the cold milk; cook for fifteen minutes, then add the mashed potato, butter, onion juice and seasoning. Cook until the mixture is thick; pour into buttered egg cups, press down, leave for five minutes and turn out. Mark the top with a cutter and fry in deep oil or vegetable fat a golden brown. Remove the round from the top, scoop out a little of the rice and fill the depression with a curry mixture or currant jelly.