Ingredients: To half a pound of rice, one quart of milk, one tea-cupful
of sugar, a very little butter, yolks of one or two eggs beaten,
flavoring, and a little salt.
Soak the rice three or four hours in water; drain, and put into a basin
with the milk and salt. Set the basin in the steamer, and cook until
thoroughly done. Then stir in carefully the sugar, the yolks of one or
two eggs, very little butter, and flavor with extract of lemon or
vanilla. If fresh lemon is used, add a little zest. When cool enough to
handle, form into small balls; press the thumb into the centre of each;
insert a little marmalade, or jelly of any kind, and close the rice well
over them. Roll in beaten eggs (sweetened a little), and bread-crumbs.
Fry in boiling-hot lard.