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Cream of Rice Pudding

4½ heaping tablespoonfuls 1/2 pints (3 cups) hot milk (4½ ozs.) rice flour I heaping tablespoonful (1/2 oz.) powdered gelatine 1/2 pint (I cup) whipping cream 1½ teaspoonful vanilla extract 4 heaping tablespoonfuls (4 ozs.) sugar Grated rind 2 lemons 1/2 gills (3/4 cup) cold milk Some stewed fruit Mix the hot milk, sugar, and lemon rind together, then bring slowly to the boiling point; stir in the gelatine and mix until dissolved. Stir in the rice flour mixed with the cold milk. Stir over the fire till it simmers for ten minutes.

Cool slightly and add the cream and the vanilla extract. Pour into a wet earthenware jelly mould.

Turn out when set and serve with stewed fruit.