Wash, drain, and dry three ounces of the best rice; put it into a sauce-pan with three ounces of sugar, the thin rind of half a lemon, an inch of cinnamon, and nearly a pint of milk; boil (stirring frequently) for three quarters of an hour; then rub through a fine wire sieve. Beat three fresh eggs, yolks and whites separately; add the yolks; beat for ten minutes; then add the whites; beat five minutes more; then fry in butter (in a small omelet pan) till of a golden color on both sides. Drain before the fire; sift fine loaf sugar over, and serve on a neatly folded napkin.

Note

The quantity given will make five fritters; three quarters of an ounce of butter will be required for each.

Rice Fritters

Boil a quarter of a pound of rice in a quart of rice milk. When the rice is perfectly soft, remove it from the fire.

When cold, add six eggs well beaten, and as much flour as will make a batter. Have ready a pan of hot lard, drop into it a large spoonful of the batter to form each fritter. Serve with wine sauce, or sugar and cream.