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RICE CREAM (another way)

Simmer a pint of milk with a little lemon-rind or cinnamon till it is pleasantly flavoured. Mix in a bowl two ounces and a half of ground rice smoothly with two table-spoonfuls of cold milk, and add the well-beaten yolks of four eggs and the whites of two. Stir the milk when boiling into this, then boil it, and add a little sugar. Pour the rice into a mould, and set it in a cool place until wanted. Turn it out, and serve with fruit or custard. It is better made the day before it is to be used. Time to boil the cream, three minutes. If liked, the eggs can be omitted. Probable cost, 10d. (See also CREAM, RICE.)