Ingredients. - Eight ounces of Carolina rice, four ounces of castor sugar, one ounce of butter, lemon rind, about three pints of milk, four yolks of eggs, two whole eggs, breadcrumbs, frying-fat, salt.

Method. - Wash and drain the rice, put it into a stewpan with two pints of milk, two good pinches of salt, a little thin lemon rind and cook until the rice is tender, adding more milk as required. When done, take out the lemon rind, add the sugar, and the yolks of eggs, stir over the fire until sufficiently cooked, then spread the mixture on a plate. When ready, form into pear or cork shapes, coat with egg and breadcrumbs, and fry in hot fat until lightly browned. Drain well, dredge with castor sugar, and serve with a fruit syrup or suitable sweet sauce.