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Meringue of Rice

Take six ounces of rice, put it in a quart of milk, and set it over a slow fire to simmer till the rice swells. Add half a pint of good cream, and let it simmer till it gets thick. Then take it off the fire. Have ready six ratafia biscuits dried and crumbled small, a quarter of a pound of castor sugar, and the grated peel of a lemon. Mix all well together with the rice, and let it stand by the fire. Whip the whites of three eggs to a froth, stir it quickly into the rice, turn it into the dish it will be served in, and put into the oven to brown. Sprinkle sugar over, and serve. Probable cost, 1s. 8d.