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Rice Blanc Mange

2 1/2 ounces ground rice 1 bay leaf 1/2 pint milk 1 tablespoon sugar Take enough milk from the pint to mix the rice smoothly. Put the remainder in an enameled saucepan with the bay leaf, and let it remain until the milk is nicely flavored. If lemon flavor is preferred, use the thin rind of half a lemon. Remove the flavoring, and add the sugar, and pour the mixed rice in, stirring as the milk is poured in.

Return the mixture to a saucepan, and boil until the rice leaves the spoon easily, stirring the whole time. Pour into a damp mold, and let it stand in a cool place, for three or four hours before turning out. Serve stewed fruit with the blanc mange.