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RICE FROTH (another way)

To one-third of a pound of rice allow one quart of new milk, the whites of three eggs, three ounces of loaf sugar, finely-pounded, a stick of cinnamon, or eight or ten drops of almond flavouring, or six or eight young bay-leaves, and a quarter of a pound of raspberry jam. Boil the rice in a pint of water. When the rice is absorbed, add the milk, and let it go on boiling until quite tender, keeping it stirred to prevent burning. If cinnamon or bay-leaves are used, boil them with the milk, and remove them when the rice is sufficiently done; if essence of almonds be used as a flavouring, it may be added with the sugar. When the rice-milk is cold, put it into a glass dish or china bowl, beat up the whites of the eggs to froth, sweeten lightly, cover the rice with it, and put little pieces of raspberry jam over the top. This is a cheap and an ornamental dish.