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Rice Pancakes, Ground

Mix two table-spoonfuls of ground rice smoothly with a pint of milk, and stir the mixture over the fire till it begins to thicken, but do not let it boil. Pour it into a bowl, and mix with it four ounces of fresh butter. When it is cool, sweeten and flavour it, and mix four well-beaten eggs with it. Drop the preparation into hot fat, and fry the pancakes till they are brightly browned. Serve on a white napkin, sift powdered sugar over them, and send wine sauce or cut lemon to table with them.