_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_, 1_s._ 6_d._
_Sufficient_ to make 7 or 8 fritters. _Seasonable_ at any time.