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Rice Pancakes

Boil a quarter of a pound of rice in a pint of milk till it is a smooth stiff paste. Turn it out, and when cool mix with it four eggs well beaten, half a pint of cream, a pinch of salt, and a little sugar and flavouring. Add four ounces of clarified butter, and beat the batter till it is quite smooth. Melt a little dripping or butter in a frying-pan, and fry the pancakes quickly. Sift powdered sugar over them, and send cut lemons or orange marmalade to table with them. If the batter is not sufficiently thick a little flour may be added to it. This will depend upon the quality of the rice. Time to fry the pancakes, five to seven minutes. Probable cost, 2s. 2d. Sufficient for five or six persons.