RICE FRITTERS

6 oz. of rice
1 pint of milk
8 oz. of sugar
1 oz. of fresh butter
6 oz. of apricot marmalade
3 eggs

Let the rice swell in the milk with the butter and the sugar over a slow heat until it is tender--this will take about 1/2 of an hour; when the rice is done, strain off any milk there may be left. Mix in the apricot marmalade and the beaten eggs, stir it well over the heat until the eggs are set; then spread the mixture on a dish, about 1/2 an inch thick. When it is quite cold, cut it in long strips, dip them in a batter, and fry them a nice brown. Strew sifted sugar over them, and serve.