Half a cup of rice, one pint of milk, two tablespoons of sugar, three eggs, a little grated lemon peel, one tablespoon of melted butter and a saltspoon of salt. Soak the rice for three hours in warm water enough to cover it. Drain almost dry and pour in the milk. Stew in one saucepan set in another of hot water, till the rice is very tender. Add the sugar, butter and salt, and simmer ten minutes. Whisk the eggs to a froth, and add them cautiously, taking the saucepan from the fire while you whip them in. Return it to the stove and stir while thickening, not allowing them to boil. Remove the pan and add the lemon peel, then turn it out upon a well-greased dish to cool. When cold and stiff roll with floured hands into shape, dip in beaten egg, then cracker-crumbs, and fry in hot lard.