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Swiss Trifle

Crumble a quarter of a pound of macaroons, and a quarter of a pound of ratafias, and put them into a glass dish. Pour a glassful of brandy upon them, and let them soak for a while. Sweeten a pint of cream, and flavour with lemon-rind or any suitable flavouring. Put it into a saucepan, and stir into it a table-spoonful of ground rice which has been mixed to a smooth paste with a little cold milk. Let it boil gently till it begins to thicken, and stir it all the time. Pour it out, and when it is almost cold add the strained juice of two lemons. Pour the mixture upon the cakes. Stick blanched almonds into it, and let it stand an hour or two before it is used. Time, a quarter of an hour to boil the milk with the rice. Probable cost, exclusive of the brandy, 2s. 4d. Sufficient for four or five persons.