2 quarts of milk.
½ lb. rice flour.
1 cup sugar.
6 eggs.
1 tablespoonful butter.
1 small teaspoonful nutmeg.
2 teaspoonfuls vanilla or rose-water.
1 lemon—juice of the whole, and half the grated rind.
Heat the milk to a boil, and stir in the rice-flour wet to a smooth
paste with a little cold milk; boil until well thickened, stirring
all the time. Take from the fire, and while still hot stir in the
butter, the yolks beaten light with the sugar, the lemon, nutmeg,
and the whites of three eggs. Mix well, and bake in a buttered dish
three-quarters of an hour. Just before you take it up, draw to the
mouth of the oven and cover with a méringue of the remaining whites,
beaten stiff with two tablespoonfuls powdered sugar, and flavored with
vanilla or rose-water. Bake until the méringue begins to brown. Sift
sugar on the top and eat cold.