Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

a great spoonful of butter and a teaspoonful of onion juice; the beaten yolks of three eggs, and, when you have beaten these in, two tablespoonfuls of grated Parmesan cheese. Set in a pan of boiling water and stir over the fire for five minutes. Turn out and let it get perfectly cold. Make into croquettes, roll in egg and cracker crumbs; set on ice for an hour and fry in hot, deep cottolene or other fat. Drain and serve. Boiled rice with tomato sauce Boil in the usual way, dish, and pour over it, loosening with a fork that the sauce may penetrate to every part, a generous cupful of rich tomato sauce, seasoned with pepper, salt, onion juice and sugar, and, finally, with two tablespoonfuls of grated cheese. Savory rice Prepare as in last recipe, but add a small cupful of good stock to an equal quantity of tomato sauce; cook together for two minutes and pour over the rice. Rice pudding as a vegetable Boil one cupful of raw rice twenty minutes, or until soft, but not broken. Beat four eggs light, and when you have stirred a tablespoonful of butter into the rice add these and season with pepper and salt. Stir in, gradually, a scant quart of milk; beat all well for one minute, turn into a buttered pudding-dish and bake, covered, half an hour; then brown. It should be as light as a soufflé, and must be eaten at once. A pleasing accompaniment to roast poultry of any kind. Savory rice pudding Boil and drain a cupful of rice. Stir into it, while hot, a tablespoonful of butter and a cupful of hot milk with which has been mixed a teaspoonful of corn-starch dissolved in cold water. Add a well-beaten egg, salt and pepper, and spread upon a platter to cool. Meanwhile make ready two cupfuls of chopped meat of almost any kind—poultry, veal, lamb, mutton, beef, giblets, liver—or a mixture of several—whatever you have on hand. Chop half a can of mushrooms and work in; season highly with paprika, kitchen bouquet and onion