Take them out, and let them get a little dry on the outside, then dip them in a well-beaten-up egg, cover them with bread-crumbs, and fry a nice golden-brown colour.
RICE AND GINGER FRITTERS .-- Boil a small quantity of rice in milk and add some preserved ginger chopped small, some sugar, and one or more eggs, sufficient to set the mixture when baked in a pie-dish.

Bake till set, then cut into slices about two inches long, an inch wide, and half an inch thick; dry these pieces with powdered sugar, dip into batter, and finish as directed for making apple fritters.
RICE FRITTERS .-- A variety of fritters could be made from a small baked rice pudding, flavoured with various kinds of essences, spices, orange marmalade, peach marmalade, fresh lime marmalade, apricot jam, &c., proceeding exactly as directed above..