SAVOURY RICE CROQUETTES

1/2 lb. of Patna rice
1-1/2 pints of milk
1 lb. of Spanish onions
1 oz. of butter
2 eggs
1 teacupful of raspings
Allinson's oil for frying

Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions--fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.