ALMENDRA
Wash a cupful of rice and put in a double boiler with a quart of milk and cook slowly until every grain is tender. Shell and blanch a half-pound of almonds, chop fine and then pound in a mortar; add, a few drops at a time, a half-cupful of cream, forming a smooth paste. Mix with this a tablespoonful of sugar, a little ground chile and a pint of milk and put all in with the cooked rice and simmer for a half-hour. Season with salt, and if too thick add more milk.