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Venetian Fritters

Take three dessert-spoonfuls of Carolina rice. Wash, pick, and dry it, and put it into a saucepan with half a pint of new milk. Put with it a piece of butter the size of a walnut, let it boil, then simmer gently till it is tender and has absorbed all the milk. Beat it well with a table-spoonful of powdered sugar and a pinch of salt; and when cold add a little grated lemon-rind an ounce and a half of currants, a large apple pared, cored, and chopped small, half a tea-spoonful of flour, and two well-beaten eggs. Keep the mixture in a cool place till wanted. Drop it in spoonfuls into hot fat, and fry these over a gentle fire till they are lightly browned. When they are firm upon one side turn them carefully upon the other. Drain them and serve on a hot dish with powdered sugar sifted over them. Time to fry the fritters, five or six minutes, Probable cost, 6d. Sufficient for three or four persons.