Eighteen croquettes were made from this quantity of rice.
Lemon Sauce--To serve with rice croquettes, cream together 1/2 cup of sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was added and all cooked together until the mixture thickened.

When cooled slightly add the juice and grated rind of one lemon.

Serve in a separate bowl, and pass with the croquettes.
CORN OYSTERS Slice off tips of kernels from cobs of corn and scrape down corn-pulp from cobb with a knife.

To 1 pint of pulp add 2 eggs, 2 heaping tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of cayenne pepper and of black pepper; add the 2 yolks of eggs, then stir in lightly the stiffly-beaten white of eggs and flour.

Fry in only enough butter to prevent them sticking to the pan.