_Ingredients._—¼ lb. of ground rice, 3 oz. of loaf sugar, 1 oz. of
fresh butter, 1 quart of milk, flavouring of lemon-peel, essence
of almonds or vanilla, or laurel-leaves. _Mode._—Mix the rice to a
smooth batter with about ½ pint of the milk, and the remainder put
into a saucepan, with the sugar, butter, and whichever of the above
flavourings may be preferred; bring the milk to the boiling-point,
quickly stir in the rice, and let it boil for about 10 minutes, or
until it comes easily away from the saucepan, keeping it well stirred
the whole time. Grease a mould with pure salad-oil; pour in the rice,
and let it get perfectly set, when it should turn out quite easily;
garnish it with jam, or pour round a compôte of any kind of fruit,
just before it is sent to table. This blancmange is better for being
made the day before it is wanted, as it then has time to become firm.
If laurel-leaves are used for flavouring, steep 3 of them in the milk,
and take them out before the rice is added: about 8 drops of essence
of almonds, or from 12 to 16 drops of essence of vanilla, would be
required to flavour the above proportion of milk. _Time._—From 10 to 15
minutes to boil the rice. _Average cost_, 9_d._ _Sufficient_ to fill a
quart mould. _Seasonable_ at any time.