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Indian Trifle

Mix six ounces of rice flour with cold milk enough to make a thickish paste. Put a quart of new milk into a saucepan with the rind of a small lemon, and four ounces of sugar to sweeten. Simmer gently, to extract the lemon flavour (do this over a slow fire, and remove the rind as soon as the flavour is gained); add the rice and stir till the mixture leaves the sides of the pan. A few drops of the essence of ratafia or vanilla is a great improvement. If for a glass dish, let the trifle cool a little before turning out, and when quite firm and cold, cut out some of the rice, and introduce boiled custard into the space. This has a very good effect when some fancy device is shown. Cut an ounce of sweet almonds (blanched) into spikes, and stick them thickly over the top. Garnish the dish with any preserved fruit or pieces of fruit jelly of a rich bright colour. Time, a quarter of an hour to twenty minutes to simmer milk, a few minutes to boil the rice. Probable cost, 1s. Sufficient for one trifle.