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Rice Fritters

Put barely one cupful of rice in sufficient warm water to cover it well, and let it steep for three hours; then put it, with the water in which it was steeped, in a farina kettle and let it simmer until the rice is dry, then pour one pint of milk over it, and let it simmer again until the milk has all soaked into the rice; then stir in one ounce of butter, take it from the fire and let it cool. Beat up three eggs and three ounces of sugar together very lightly, and when the rice has cooled pretty well stir them in with grated nutmeg, salt to the taste, add one tablespoonful of flour. Cover a pasteboard well with flour and make up the mixture with well-floured hands into flat cakes; place in the middle of each cake two or three raisins that have been "plumped" by soaking in boiling water for two or three minutes, roll the edges of the cake over the raisins so as to form a ball, flour the balls well, and fry them in boiling lard. Sprinkle them with powdered cinnamon and sugar, and serve on a napkin folded on a hot dish with sweetened cream.