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Rice Cake, with Currant Jelly

2 quarts of well cooked dry rice. 6 ounces of butter. 6 ounces of sugar. 6 yolks of eggs. 1/2 pint of milk (or less, or none if the rice be not dry.) Flavor with nutmeg or vanilla.

Mix all the ingredients together, mashing the rice with the spoon. Smooth it over, about an inch deep, in a buttered pan. Bake in a hot oven to get a quick brown on top. Cut out diamonds, squares, or other neat shapes, and serve with red currant jelly placed tastefully on or about the rice cake. Articles like the above ought always be baked in bright tin pans. Iron meat pans, however clean, generally stain the under side and make the cakes uneatable.