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Rice, Ground, Custard Pudding

Boil a pint of new milk with a bay-leaf, two or three bitter almonds, and a table-spoonful of brown sugar, for a quarter of an hour. Take two ounces of ground rice, and stir it into the milk by degrees; let it boil a few minutes longer until thick. Dip cups in cold water, and pour the mixture into them. Turn their contents out when cold, and serve with the following sauce. Take about half a pint of milk or cream, a little whole cinnamon, some lemon-peel, a bay-leaf, and enough brown sugar to sweeten. Boil the whole a quarter of an hour, and when cold add three beaten yolks of eggs. Put it on the fire again, but do not let it boil. Two minutes before lifting thicken with a little ground rice, and add a glass of Madeira or sherry. Probable cost, 1s. 6d.