Take some rice à l'ltalienne when cold. Form into balls, dip into batter, and fry.

Risotto à la Milanaise. Fry three ounces of chopped onion in two ounces of butter or clarified dripping, until of a golden brown color, then add six ounces of rice, stir without stopping for two or three minutes, add by degrees one pint of stock, stir occasionally, and simmer gently until the rice is just soft, add a very small amount of grated nutmeg and one and a half ounces of grated cheese before the rice is cooked; after this, stir and cook for three or four minutes until the rice is quite soft. Take off the pan, add a small pat of butter, stir well, and serve very hot.

Rice Fritters

Ingredients. - Six ounces of rice, three ounces of sugar, one ounce of butter, six ounces of orange marmalade, four eggs, three pints of milk, frying-batter, frying-fat.

Method. - Simmer the rice in the milk until the whole of it is absorbed, add the sugar, butter, marmalade and eggs, and stir over the fire for a few minutes. Spread the mixture on a dish to the thickness of half an inch, and when cold, cut it into strips or squares. Dip these in batter, fry in hot fat until crisp, drain well, then serve.

Rice Fritters

Take a pint of milk, five ounces of rice flour, an ounce of crushed macaroons, a quarter of a pound of sugar, and the grated rind of a lemon, and make into a batter. Stir well over the fire, add three beaten eggs, and let the whole cool. When nearly cold form the batter into balls, roll them in breadcrumbs, and fry till a golden brown. Sprinkle thickly with powdered sugar before serving.