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Blancmange, Rice

Blanch almonds and pound to a paste, as already directed for blancmange, using a little more cold water. Boil three ounces of rice, three ounces of loaf sugar, the rind of half a lemon, a piece of cinnamon, and a stick of vanilla, with a pint and a half of new milk. When the rice is boiled to a pulp, add the almond paste and liquid, and simmer ten minutes. Then put into it three-quarters of an ounce of isinglass, and when dissolved, pass the whole through a sieve into a mould, and stand in a cold place till firmly set. Serve with a cream over it. Probable cost, 1s. 8d.