RICE FRITTERS.
Ingredients.—6 oz. of rice, 1 quart of milk, 3 oz. of sugar, 1 oz. of fresh butter, 6 oz. of orange marmalade, 4 eggs. Mode.—Swell the rice in the milk, with the sugar and butter, over a slow fire until it is perfectly tender, which will be in about ¾ hour. When the rice is done, strain away the milk, should there be any left, and mix with it the marmalade and well-beaten eggs; stir the whole over the fire until the eggs are set; then spread the mixture on a dish to the thickness of about ½ inch, or rather thicker. When it is perfectly cold, cut it into long strips, dip them in a batter the same as for apple fritters, and fry them a nice brown. Dish them on a white d’oyley, strew sifted sugar over, and serve quickly. Time.—About ¾ hour to swell the rice; from 7 to 10 minutes to fry the fritters. Average cost, 1s. 6d. Sufficient to make 7 or 8 fritters. Seasonable at any time.