Rice Cups
Boil in water, in the usual manner, a pound or more of cleaned rice till it is perfectly soft. Drain it well, and mix it with a quart of milk, seasoned with a mixed table-spoonful of powdered cinnamon and nutmeg or mace. Boil it a second time till all the grains are dissolved into a smooth mass, and their form cannot be distinguished. Mould it in large tea-cups, pint bowls, or blanc-mange moulds; and when it has taken the desired form, turn it out on dishes, and serve up with it a small tureen of wine sauce, or of boiled custard made very sweet, and seasoned, by boiling in the milk of which the custard was made a few peach leaves, or some bitter almonds broken up, or a broken-up stick of cinnamon, to be taken out when it is done.