Rice Cream
To a pint of new milk add a quarter of a pound of ground rice, a little lemon peel, three tablespoons powdered sugar, a lump of butter the size of a walnut. Boil them together for five minutes, then add half an ounce of isinglass which has been dissolved and let the mixture cool. When cool, add half a pint of cream whisk to a froth. Mix all together, and set it for a time in a very cool place, or on ice. When used turn it out into a dish and pour fruit juice around it. It may be served with sweetened cream. They are nice turned out in cups which have been wet with cold water.