To two quarts of milk allow half a pound of ground rice. Take out
one pint of the milk, and mix the rice gradually with it into a
batter; making it quite smooth and free from lumps. Put the three
pints of milk into a skillet, (with a bunch of peach leaves or a
few peach-kernels.) and let it come to a boil. Then while it is
still boiling, stir in by degrees the rice batter, taking care not
to have it lumpy; add sugar, mace, and rose brandy to your taste;
or you may flavour it with a small tea-spoonful of oil of lemon.
When it has boiled sufficiently, and is quite thick, strain it,
and put it into a mould to congeal. Make a rich boiled custard,
(flavoured in the same manner,) and send it to table in a pitcher
to eat with the flummery. Both should be cold. If you mould it in
tea-cups, turn it out on a deep dish, and pour the custard round
it.