Rice Balls
Boil one cup of rice. When tender, drain, place in a double boiler, add one-half of a cupful of good light-colored stock to each pint of rice and a high seasoning of salt, pepper and onion juice. Cover and cook until the stock is absorbed. Add two well beaten eggs, cook a moment longer and take from the fire. When cold, make up into tiny balls; dip each into slightly beaten egg, roll in bread crumbs and fry brown in smoking hot deep fat.