Half a cup of rice.
1 pint milk.
2 tablespoonfuls sugar.
3 eggs.
A little grated lemon-peel.
1 tablespoonful melted butter.
A saltspoonful salt.
Soak the rice three hours in warm water enough to cover it. Drain
_almost_ dry, and pour in the milk. Stew in a farina-kettle, or one
saucepan set in another of hot water, until the rice is very tender.
Add the sugar, butter and salt, and simmer ten minutes. Whisk the eggs
to a froth, and add cautiously, taking the saucepan from the fire while
you whip them into the mixture. Return to the range or stove, and stir
while they thicken, not allowing them to boil. Remove the saucepan,
and add the grated lemon-peel; then turn out upon a well-greased dish
to cool. When cold and stiff, flour your hands and roll into oval or
pear-shaped balls; dip in beaten egg, then in fine cracker-crumbs, and
fry in nice lard.
_Or,_
You can make a plainer dish of cold boiled rice, moistened with milk
and a little melted butter to a smooth paste. Add sugar and salt, bind
with two or three beaten eggs; make into cakes or balls, and proceed as
directed above. Eat hot with roast or boiled fowls. If you shape like a
pear, stick a clove in the small end for the stem.