An apple marmalade is prepared as for apple-bread and formed by the hands into the shape of pears. Have two or three well-whisked eggs in a dish or basin, dip each croquette into this and throw them afterwards into a dish of very fine breadcrumbs. Smooth them over with a knife and dip a second time into the egg. Fry in a sautepan of very best lard until the bread colors a golden brown. Remove and place on a sieve to drain and then pile pyramid-fashion on a folded napkin and dust freely with sifted sugar which has been flavored with orange.

Rice Croquettes (Sweet.)

Put one-half pint of well-washed rice into a saucepan with one pint of water, or milk and water in equal proportions, and steam for half an hour, or until the rice is quite soft. When it is still hot, add two tablespoonfuls of sugar, one teaspoonful of butter, the yolk of an egg well beaten, and a small quantity of hot milk, if required, to moisten it. Let it get cool; then make it into oval shapes, and put them into breadcrumbs, egg, and then crumbs again, and fry for a few minutes in boiling fat until done and light brown in color. After making the mixture into oval shapes, some cooks push the thumb into the center of each, and in the cavity place two boiled raisins or candied cherries, or a little jelly or marmalade, then press the rice over the hole again; then dip in breadcrumbs, after in egg, and lastly in crumbs, and fry.