Put six ounces of rice into a pint of milk, four ounces of sugar, two ounces of butter, cinnamon, and lemon-peel; boil this very gently over a slow fire for about three-quarters of an hour, by which time the rice will have entirely absorbed all moisture. Mix in three yolks of eggs, and then make tip this preparation of rice into balls the size of large walnuts—introducing in the centre of each a teaspoonful of orange-marmalade; egg and crumb them over carefully, and as you do so, place them in a wire frying basket, and immerse them in hot frying fat. As soon as they have attained a light colour, drain and dish them up on a napkin; sugar them over, and serve.