Beat well and then let rise for three-quarters of an hour in a warm room. Now place in the pan one and one-half cups of vegetable oil. Heat until hot enough to brown a crust of bread while you count forty. Drop the rice mixture in by the spoonful and fry until golden brown. Lift to a soft paper to drain. Dish on a hot platter; cover with warm napkin. Dust with pulverized sugar and nutmeg.
APPLE AND RICE CUSTARD
Wash six tablespoons or two ounces of rice in several waters and then place in a saucepan and add two cupsful of boiling water. Cook until the water is absorbed and the rice soft. Now wash, then cut into small pieces four small apples and then cover the apples with cold water and cook until soft. Rub through a fine sieve and add
One-half cup of sugar,
One teaspoon of vanilla,
One well-beaten egg,
The cooked rice.
Beat to mix and then pour into the custard cups and bake for fifteen minutes in a moderate oven.
SARDINE SANDWICHES
Open a box of sardines and then drain free from oil. Remove the skin and bone and then mash very fine. Add