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Rice Cream

Mix a large table-spoonful of ground rice very smoothly with a little milk, and add more milk to make the quantity up to half a pint. Pour the mixture into a saucepan, with the yellow part of half a lemon rubbed upon sugar, a quarter of an ounce of isinglass or gelatine, and a little piece of butter, and let it boil gently for five minutes, stirring all the time. Pour it out, and when it is almost cold stir into it a quarter of a pint of thick cream. Beat the preparation until it begins to stiffen, pour it into a mould, and put it in a cool place to set. Serve with fresh fruit, or with fruit-jelly reduced to syrup. Time, five minutes to boil the cream. Probable cost, 1s. 2d. Sufficient for a pint mould.