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Cream, Rice

Put a quart of new milk or cream into a saucepan with any flavouring that may be preferred; if lemon-rind, stick cinnamon, or bay-leaves, the milk should be left standing by the side of the fire a little while to draw the flavour. Mix two table-spoonfuls of ground rice with a little of the milk, and gradually with the whole of it. Add a well-beaten egg and stir the cream over a gentle fire till it thickens. Sweeten to taste, and serve in a glass dish as an accompaniment to fruit tart or stewed fruit. The cream should be stirred until cold to prevent a skin forming on the top. Time, twenty minutes. Probable cost, 6d. Sufficient for a quart of cream.