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Portuguese Fritters

Put half an inch of stick cinnamon and the rind of half a small lemon into a pint of milk. Let the liquid remain a little time till the milk is slightly flavoured, then pour it, without straining it, into a saucepan, and put with it six ounces of best Carolina rice, two ounces of fresh butter, and a little sugar. Let it simmer very gently until the rice is quite tender and has absorbed all the milk. Pour the preparation out, beat it well for two or three minutes, and stir into it the well-beaten yolks of three eggs. When it is a little cool, make it into balls about an inch and a half in diameter, and carefully introduce into the centre of each a small portion of orange marmalade. Brush the balls over with beaten egg, and dip them into finely-grated bread-crumbs. Put them into a wire frying-basket, and plunge them into as much hot fat as will quite cover them. Let them remain until they are lightly browned, drain them carefully, and serve piled on a napkin and covered with sifted sugar. Time to boil the rice, about three-quarters of an hour. Probable cost, 1s. 4d. Sufficient for six or seven persons.