For batter
4 ounces rice
2 lemons
2 ounces butter
2 ounces sugar
cinnamon
2 pints milk
4 eggs

For sprinkling
Castor-sugar

Put in a pan four ounces of rice, the grated rind of two lemons, two ounces of fresh butter, two ounces of castor-sugar, a teaspoonful of powdered cinnamon, and two pints of milk.

When sufficiently cooked, stir in four well-beaten yolks of eggs; remove from pan.

When quite cold, divide into small pieces and form into sticks; roll each in grated bread-crumbs.

Fry in boiling butter until an even gold colour.

Arrange in layers on a dish, and thickly sprinkle with castor-sugar.

Serve very hot.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi.

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