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Rice and Cheese Fritters

Put I cupful of cold boiled rice in a colander and stand over boiling water until soft enough to break readily with a fork. Add to it 1/2 of a cupful of grated mild cheese, 3 tablespoonfuls of milk, 2 tablespoonfuls of flour and I scant teaspoonful of baking-powder. Have ready a small saucepan partly filled with smoking hot fat.

Drop in 1/2 teaspoonful as a tester; if it holds its shape the batter is all right; if it spreads and absorbs the fat, add a little more flour. Cook by small spoonfuls-two or three at a time; after cooking each lot give the fat a few minutes in which to regain its first heat. Drain the fritters on soft paper, and keep hot until all are cooked.