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Custard Without Eggs

Mix one large table-spoonful of ground rice or cornflour with a little cold milk Flavour a pint of milk with any flavouring that may be preferred, sweeten it, and pour it boiling over the rice, stirring it all the time to prevent its getting into lumps. Return it to the saucepan, and boil it two or three minutes. When cold, it may be used instead of custard for fruit tarts or stewed fruit. Time, three minutes to boil. Probable cost, 3d. Sufficient for one pint.