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Fresh Peaches with Rice

Thoroughly wash and drain four ounces rice, place in a saucepan with one pint milk, four ounces sugar, one teaspoon vanilla essence and rind of a sound lemon; mix well and gently boil fifty minutes. Remove rind, add one egg yolk and two tablespoons cream; sharply mix while heating one minute. Remove and keep hot.

Carefully peel six good-sized sound sweet peaches, cut in halves, remove stones. Place in a saucepan two ounces sugar, two and a half gills water and two tablespoons maraschino, place on fire, and as soon as it begins to boil drop in peaches and cook five minutes. Dress rice on a dish, place peaches on top. Reduce syrup to half the quantity and pour over the peaches, and serve either hot or cold.