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Rice Flummery

Mix two table-spoonfuls of ground rice to a smooth paste with cold milk, and stir into it a pint of boiling milk which has been sweetened and flavoured with a quarter of an ounce of bitter almonds blanched and pounded. Boil the mixture, stir constantly until it leaves the bottom of the saucepan, then pour it into a mould. When it is quite cold and stiff, turn it out, and stick all over it blanched almonds cut into straws. Pour cream or thin custard round the flummery, or a sauce made with wine, lemon-juice, and sugar. If preferred, cinnamon, lemon-rind, or vanilla may be used to flavour the flummery instead of almonds. Time, about ten minutes to boil the rice. Probable cost, exclusive of the sauce, 6d. Sufficient for a pint mould.