Rice Blancmange
INGREDIENTS for quart mould. lb. of ground rice, 3 oz. of loaf sugar, 1 oz. of fresh butter, 1 quart of milk, flavouring of lemon-peel, essence of almonds or vanilla, or laurel-leaves. AVER- AGE COST, 8d.
Mix the rice to a smooth batter with about 1/2 pint of the milk, and the remainder put into a saucepan, with the sugar, butter and whichever of the above flavourings may be preferred; bring the milk to the boiling point, quickly stir in the rice, and let it boil for about 10 minutes, or until it comes easily away from the saucepan, keeping it well stirred the whole time. Grease a mould with pure salad-oil, pour in the rice and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compote of any kind of fruit, just before it is sent to table.
This blancmange is better for being made the day before it is wanted, as it then has time to become EARS OF RICE.
RICE, CASSEROLE OF.