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Trifle, Ground Rice

Sweeten a quart of milk, and flavour with lemon or any other suitable flavouring. Put it into a saucepan, and stir into it five heaped table-spoonfuls of ground rice which has been mixed to a smooth paste with a little cold milk. Let the mixture boil gently for five or six minutes, stirring all the time, and pour it into a basin until slightly cooled. Place a jelly-pot in the middle of a glass dish, pour the ground rice round it, and let it get cold and stiff. Just before serving the rice, remove the jelly-pot, and in its place put half a pint of good cold custard. Stick blanched and sliced almonds all over the trifle, and garnish with bright fruit jelly. If liked, the appearance of the dish may be varied by pouring the rice into a glass dish, and when it is cold and stiff cutting it out into the shape of a star, a diamond, or any other design, then removing the spare rice and filling the spaces it occupied with custard. Time, four or five hours to stiffen. Probable cost, 1s. Sufficient for four or five persons.