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Lemon Rice

Put the rind of a lemon, an ounce of butter, three table-spoonfuls of sugar, five or six bruised almonds, and a pint and a half of milk into a saucepan. When it boils, stir in quickly a quarter of a pound of ground rice which has been smoothly mixed with another half-pint of milk. Continue stirring until the rice has boiled for a few minutes, and until it leaves the sides of the saucepan with the spoon, then take out the rind, pour the rice into a well-oiled mould, and put in a cool place to set. Cut the rind of a lemon into strips an inch long and the eighth of an inch wide, throw them into boiling water, let them boil for two minutes, then drain and dry them. Put six ounces of sugar into a pint of water, add the juice of the lemon and the strips of rind, and simmer gently for two hours. When wanted for use turn out the rice, pour the syrup gently over it, and take care that the lemon-rind is equally distributed. Probable cost, 10d. Sufficient for six or seven persons.