Evening Republican, Volume 17, Number 22, Rensselaer, Jasper County, 25 January 1913 — Rice and Mushroom Croquettes. [ARTICLE]

Rice and Mushroom Croquettes.

Peel and cut one-half of a pound of mushrooms into small pieces, add two tablespoonfuls of butter and simmer, covered, for half an hour. Add one-half of a cupful of well-washed rice, one tablespoonful of finely chopped onion, one-half teaspoonful of'salt, one-quarter of a teaspoonful of white pepper and one pint of water, and simmer until the rice is tender. More water may be added if necessary to keep from burning. When done, stir in two well beaten eggs; take quickly from the fire, add one tablespoonful of finely chopped parsley and put away until cold and firm. Form into small croquettes, dip each into slightly beaten egg, roll in fine crumbs and fry in smoking hot fat