A RECIPE.
RICE CROQUETTES
Boil 1 cup rice with 2 cups milk until tender and milk absorbed. Add -J level teaspoon salt, 1 tablespoon candied peel, finely chopped, 1 dessertspoon melted butter, the yolk of 1 -egg, a little grated nutmeg, and sugar to taste (about i cup). 801 l into balls, dip in egg and breadcrunibs, and fry in boiling fat . until a golden brown. Drain well and place a clove in one end and a thin piece of candied peel in the other to represent apples. Serve with a sauce made from any fruit juice thickened with a little cornflour or arrowroot or apple puree.
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https://paperspast.natlib.govt.nz/newspapers/MS19400910.2.126.6
Bibliographic details
Manawatu Standard, Volume LX, Issue 242, 10 September 1940, Page 9
Word Count
107A RECIPE. Manawatu Standard, Volume LX, Issue 242, 10 September 1940, Page 9
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