RICE CREAM
Boil ten ounces of rice for ten minutes, pour off the water, add one quart and a half of fresh milk; cook slowly until rice is tender. Reduce the rice to a pulp by beating or pass through a press. Dissolve an ounce of gelatine in a little water, add to the rice; stir all together. Place on fire, sweeten carefully. When mixed set to cool. Then stir the beaten whites of two eggs, flavor with vanilla, sherry or brandy; pour in a mould and chill for eating.
Mrs. M. Mathias