Boil half a pound of well washed rice, (cost five cents,) in one quart of cold water, with a level tablespoonful of salt, half a pint of milk, (cost two cents,) half the yellow rind of a lemon, or two inches of stick cinnamon, and two ounces of sugar, (cost two cents,) for half an hour, after it begins to boil, stirring it occasionally to prevent burning; take it from the fire, stir in one at a time, the yolks of three eggs, (cost three cents,) and return to the fire for ten minutes to set the egg; then spread the rice on an oiled platter, laying it about an inch thick, and let it get cool enough to handle. When it is cool enough turn it out of the platter upon some cracker dust spread on the table, cut it in strips one inch wide and three inches long, roll them into the shape of corks, dip them first in beaten egg, then in cracker-dust, and fry them golden brown in plenty of smoking hot fat; lay them on a napkin for a moment to free them from grease, put them on a dish, dust a little powdered sugar over them, and serve them. They will cost, including the last mentioned ingredients, about twenty cents.