A recipe for making rice cheesecakes – 2 oz. rice, 1 gill water, 1 oz. of grated cheese, seasoning, a pinch of nutmeg, 1 egg, a little wheatmeal, and some vege-butter, or butter. Cook the rice in the water until quite dry and soft, mix the egg–well beaten–seasoning, and cheese with the rice, and form the mixture into small cakes. Roll in wheatmeal, and fry them a golden brown. Serve with vegetables and brown sauce.