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Rice Blancmange

Soak three bay-leaves or the thin rind of half a lemon in a quart of milk till it is pleasantly flavoured, or, if preferred, drop into the milk a few drops of almond or vanilla flavouring. Mix a quarter of a pound of ground rice smoothly with a portion of the milk, add the rest gradually, together with a slice of fresh butter and a little sugar, and put the whole into a saucepan. Stir it over the fire, and let it boil for about ten minutes, or until it leaves the sides of the pan; turn it into a damp mould, and let it stand in a cold place till it is set. Just before the blancmange is wanted, turn it upon a glass dish, ornament with bright-coloured jam, or place stewed fruit round it, and, if liked, serve a little custard with it. The appearance of this dish may be varied by putting it into five or six small cups instead of into one mould, placing a piece of candied fruit upon the top of each one when turned out, and pouring custard round the whole. Time, about ten minutes to boil the rice. Probable cost, 8d., exclusive of jam and custard. Sufficient for five or six persons. (See also BLANCMANGE, RICE.)