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Ground Rice Omelet

Boil half an inch of stick cinnamon with half a pint of milk, and stir into it, when boiling, two table-spoonfuls of ground rice, which have been smoothly mixed with two table-spoonfuls of cold milk. Simmer gently for a quarter of an hour, and stir the mixture briskly. Pour it out, remove the cinnamon, and when cold add four eggs, well beaten, and sugar to taste. Beat the mixture for five or six minutes. Divide it into three parts; then fry these in butter, until brightly browned. A piece of butter, the size of a walnut, will be required for each. Time, five or six minutes to fry. Probable cost, 8d. Sufficient for four persons.