Boil some rice in milk till it is quite dry; then
put it into small tea-cups, (pressing it down hard,) and when it
is cold and has taken the shape of the cups, turn it out into a
deep dish, and pour a boiled custard round it. Lay on the top of
each lump of rice a piece of preserved quince or peach, or a piece
of fruit jelly. In boiling the rice, you may mix with, it raisins
or currants; if so, omit the sweetmeats on the top.
Another way of boiling custard is to put the mixture into a
pitches, set it in a vessel of boiling water, place it on hot
coals or in a stove, and let it boil slowly, stirring it all the
time.