[Modern cookery, in all its branches

Roll out very thin and evenly some fine puff-paste into a long strip of from three to four inches wide, moisten the surface with a feather dipped in white of egg, and cut it into bands of nearly two inches wide ; lay some apricot or peach marmalade equally along these, and fold the paste twice over it, close the ends carefully, and when all are ready, slide them gently into a pan of boiling lard;* as soon as they begin to brown, raise the pan from the fire that they may not take too much colour before the paste is done quite through. Five minutes will fry them. Drain them well, and dry them on a soft cloth before the fire ; dish them on a napkin, and place one layer crossing another, or merely pile them high in the centre. If well made, and served of a light brown and very dry, these cannelons are excellent : when lard is objected to butter may be used instead, but the paste will then be somewhat less light. Only lard of the purest quality will answer for the purpose. 5 minutes. CANNELONS OF BRIOCHE PASTE. (ENTREMETS.) Proceed exactly as for the cannelons above, substituting the brioche for the puff-paste, and rolling it as thin as possible, as it swells very much in the pan. Fine sugar may be sifted over these after they are dried and dished. 4 or 5 minutes. CROQUETTES OF RICE. (ENTREMETS.) Wipe very clean, in a dry cloth, seven ounces of rice, put it into a clean stew-pan, and pour on it a quart of new milk; let it swell gently by the side of the fire, and stir it often that it may not stick to the pan, nor burn ; when it is about half done, stir to it five ounces of pounded sugar, and six bitter almonds beaten extremely * Cannelons may be either baked or fried : if sent to the oven, they may Crsi be glazed with white of egg and sugar. C C [chap. xiX. fine : the thin rind of halt a fresh lemon may he added in the first instance. The rice must be simmered until it is soft, and very thick and dry; it should then be spread on a dish, and left until cold, when it is to be rolled into small balls, which must be dipped into beaten egg, and then covered in every part with the finest bread-crumbs. When all are ready, fry them a light brown in fresh butter, and dry them well before the fire, upon a sieve reversed and covered with a very soft cloth, or with a sheet of white blotting paper. Pile them in a hot dish, and send them to table quickly. Rice, 7 oz. ; milk, 1 quart ; rind of lemon : ½ hour. Sugar, 5 oz. bitter almonds, 6 : 40 to 60 minutes, or more. Fried, 5 to 7 minutes. FINER CROQUETTES OF RICE. (ENTREMETS.) Swell the rice in thin cream, or in new milk strongly flavoured with vanilla or cocoa-nut ; add the same ingredients as in the foregoing receipt, and when the rice is cold, form it into balls, and with the thumb of the right hand hollow them sufficiently to admit in the centre a small portion of peach jam, or of apricot marmalade ; close the rice well over it ; egg, crumb, and fry the croquettes as usual. As, from the difference of quality, the same proportions of rice and milk will nOt always produce the same effect, the cook must use her discretion in adding, should it be needed, sufficient liquid to soften the rice perfectly : but she must bear in mind that if not boiled extremely thick and dry, it will be difficult to make it into croquettes.*