_Ingredients._—1 quart of milk, the yolks of 4 eggs, 3 oz. of ground
rice, 6 oz. of pounded sugar, 1½ oz. of fresh butter, the rind of 1
lemon, the juice of 2, ½ oz. of gelatine. _Mode._—Make a custard with
the yolks of the eggs and ½ pint of the milk, and when done, put it
into a basin; put half the remainder of the milk into a saucepan with
the ground rice, fresh butter, lemon-rind, and 3 oz. of the sugar, and
let these ingredients boil until the mixture is stiff, stirring them
continually; when done, pour it into the bowl where the custard is,
mixing both well together. Put the gelatine with the rest of the milk
into a saucepan, and let it stand by the side of the fire to dissolve;
boil for a minute or two, stir carefully into the basin, adding 3 oz.
more of pounded sugar. When cold, stir in the lemon-juice, which should
be carefully strained, and pour the mixture into a well-oiled mould,
leaving out the lemon-peel, and set the mould in a pan of cold water
until wanted for table. Use eggs that have rich-looking yolks; and,
should the weather be very warm, rather a larger proportion of gelatine
must be allowed. _Time._—Altogether, ½ hour. _Average cost_, 1_s._
6_d._ _Sufficient_ to fill 2 small moulds. _Seasonable_ at any time.
[Illustration: BLANCMANGE MOULD.]