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Rice Fritters

Boil three ounces of rice in a pint of new milk till it forms a stiff paste. Sweeten it, flavour with grated lemon-rind, or powdered cinnamon, mace, or nutmeg, and beat it up with two table-spoonfuls of cream, two eggs, and a spoonful of brandy, if liked. Let the rice get cold, and form it into balls about as large as nuts; dip these in egg, roll in bread-crumbs, and fry quickly. When the balls are nicely browned, pile them on a white doily, strew sifted sugar over them, and serve hot. Send wine sauce to table with them. Or, boil three ounces of rice in a pint of milk to a stiff paste. Sweeten and flavour it, and mix with it two well-beaten eggs, an ounce of fresh butter, and two table-spoonfuls of orange marmalade. Stir it over the fire till the eggs are set, then spread it on a dish to cool. Cut it into narrow strips the length and thickness of a finger, dip these into frying-batter, and fry in hot fat till they are brightly browned. Powder sugar over them, and serve on a napkin. The batter may be made as follows. Melt an ounce of butter in one-eighth of a pint of boiling milk, and cool it by adding an equal quantity of cold water. Stir in gradually four ounces of flour, and beat the mixture till it is smooth. Add the well-whisked white of an egg, and use immediately. Or, mix a quarter of a pound of ground rice smoothly with a pint of milk, and add a pinch of salt and three table-spoonfuls of sugar. Stir the mixture over the fire till it leaves the saucepan with the spoon, then pour it out, and when cold add two table-spoonfuls of flour, three eggs, and a little flavouring, and beat the mixture till smooth. Form into fritters and fry in hot fat. When the fritters are nicely browned, drain them on a sieve, and serve on a neatly-folded napkin, with powdered sugar sifted over them. Time to fry, six or seven minutes. Sufficient for five or six persons.