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Creamed Rice

Boil one teacupful of washed rice in one and one-half pints of milk until quite soft and thick; when it is about half-cooked put in some thinly-pared lemon peel chopped very small, a small quantity of grated nutmeg or a laurel leaf, and sugar to taste. When the rice is quite done, pick out the laurel leaf, pour the rice into a mould, and let it stand until the following day. Turn it out, serve with a jam round it, or a thick custard poured over it. Rice, French Style Wash well and blanch in boiling water for ten minutes one-fourth pound of rice. Boil it in a saucepan with one ounce of butter, adding three tablespoonfuls of sugar, one pint of milk, two bitter almond macaroons, one-half teaspoonful of orange-flower water, one-half ounce of orange-peel cut into shreds, about a dozen candied cherries cut into halves, and a dozen large, stoned, Muscatel raisins, also one-fourth ounce of thinly-sliced candied angelica. Pour into the mould, and when cold turn it out, and serve it with a sauce thickened with one gill of sherry, kirsch or rum.