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Jelly, Rice

Mix four ounces of rice-flour smoothly and gradually with a quart of cold milk; put this into a saucepan with a quarter of an ounce of clarified insinglass, the thin rind of half a lemon, four bitter almonds, blanched and pounded, and four ounces of sugar. Boil and stir briskly until quite thick. Take out the lemon-rind, and pour the mixture into a damp mould. When it is firmly set, turn it on a glass dish, pour melted currant jelly, or any fruit syrup, round it, and send a jug of cream to table with it. Time, five minutes after boiling. Probable cost, 8d., exclusive of the sauces. Sufficient for five or six persons.