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Ground Rice Souffle

Mix three ounces of ground rice smoothly with half a pint of new milk or cream. Put it into a saucepan, with two ounces of fresh butter, a quarter of a pound of sugar, a pinch of salt, and the thin rind of a lemon, half an inch of cinnamon, or any flavouring that may be preferred. Stir quickly over the fire until the milk boils, pour it into a basin, and when cool, add the yolks of three eggs, well beaten. Butter a plain mould--and it is well to tie round it a band of white paper, also well buttered, which should be a good deal higher than the mould itself, so that if the batter rises much in the oven, it may not fall over the sides-Whisk the whites of five eggs to a firm froth, and add them the last thing. Beat the mixture for fully ten minutes after the whices are added. Bake in a quick oven, and serve as soon as the dish is taken from it. Have a hot napkin ready to pin round the dish in which the souffl was baked, and let a heated salamander, or red-hot shovel, be held over it in its passage from the kitchen to the dining-room. Time to bake, twenty minutes. Probable cost, 1s., if made with milk. Sufficient for five or six persons.