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Rice with Raisins

Thoroughly wash and drain four ounces Carolina rice, then place in enamelled saucepan with a pint milk, three ounces sugar, a vanilla "stick," the rind of a quarter of sound lemon and a saltspoon salt. Lightly mix and let gently boil for forty minutes, add three ounces California seeded raisins, mix well and cook for fifteen minutes longer, remove to a table, lift up vanilla and rind. (Wipe former and place it in the sugar.) Whisk up a gill of cream to a froth in bowl, add to rice and raisins, mix well, dress rice, etc., on a deep dish and serve.