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Rice and Ginger Fritters

Boil a tea-cupful of rice in two breakfast-cupfuls of milk, add some preserved ginger chopped small, sugar to taste, and two beaten eggs. Mix well, and pour into a pie-dish. Bake till set, then cut into slices about two inches long, an inch wide, and half an inch thick. Dry these pieces with powdered sugar, dip into batter, and throw one at a time into a saucepan containing smoking hot oil in which a wire frying basket has been placed. Directly the fritters are a nice brown take them out, shake some finely-powdered sugar over them, pile up on a dish, and serve. Probable cost, 9d.