Rice Blancmange
Boil 1 teacupful of rice with a blade of mace, 1/2 nutmeg, broken, or 1 stick cinnamon, in 1 pint of water. Season with 1 teaspoonful salt. When it has boiled nearly dry, add sufficent milk to prevent burning and 1/2 cup white sugar. Let boil until thoroughly soft, stirring frequently. Dip the molds or cups in cold water and turn in the rice without drying them. Let remain in these until perfectly cold; it is best made the day before using; turn in dessert dishes, ornament with marmalade or jelly, cut in slices and serve with sweetened cream.