_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 3/4 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 1/2 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 3/4 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.

RICE SNOWBALLS. (_A pretty dish for Juvenile Suppers_.)

1479. INGREDIENTS.--6 oz. of rice, 1 quart of milk, flavouring of
essence of almonds, sugar to taste, 1 pint of custard made by recipe No.
1423.

_Mode_.--Boil the rice in the milk, with sugar and a flavouring of
essence of almonds, until the former is tender, adding, if necessary, a
little more milk, should it dry away too much. When the rice is quite
soft, put it into teacups, or _small_ round jars, and let it remain
until cold; then turn the rice out on a deep glass dish, pour over a
custard made by recipe No. 1423, and, on the top of each ball place a
small piece of bright-coloured preserve or jelly. Lemon-peel or vanilla
may be boiled with the rice instead of the essence of almonds, when
either of these is preferred; but the flavouring of the custard must
correspond with that of the rice.

_Time_.--About 3/4 hour to swell the rice in the milk.

_Average cost_, with the custard, 1s. 6d.

_Sufficient_ for 5 or 6 children.

_Seasonable_ at any time.

RICE SOUFFLE.

1480. INGREDIENTS.--3 tablespoonfuls of ground rice, 1 pint of milk, 5
eggs, pounded sugar to taste, flavouring of lemon-rind, vanilla, coffee,
chocolate, or anything that may be preferred, a piece of butter the size
of a walnut.

_Mode_.--Mix the ground rice with 6 tablespoonfuls of the milk quite
smoothly, and put it into a saucepan with the remainder of the milk and
butter, and keep stirring it over the fire for about 1/4 hour, or until
the mixture thickens. Separate the yolks from the whites of the eggs,
beat the former in a basin, and stir to them the rice and sufficient
pounded sugar to sweet