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Rice Cream

(Confectionary.) - (The Lady's Own Cookery Book)







Boil a quart of milk with a laurel-leaf; pour it on five dessert

spoonfuls of ground rice; let it stand two hours; then put it into a

saucepan, and boil it till it is tender, with rather less than a quarter

of a pound of sugar. Beat the yolks of two eggs, and put them into it

when it is almost cold; and then boil till it is as thick as a cream.

When it is sent to table, put in a few ratafia biscuits.











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