an agreeable edging for currie or fricassee, with the meat served
in the middle.

RICE FLUMMERY. Boil with a pint of new milk, a bit of lemon peel and
cinnamon. Mix with a little cold milk as much rice flour as will make
the whole of a good consistence, add a little sugar, and a spoonful of
peach water, or a bitter almond beaten. Boil it, but do not let it burn;
pour it into a shape or pint basin, taking out the spice. When cold,
turn the flummery into a dish, and serve with cream, milk, or custard
round. Or put a tea-cupful of cream into half a pint of new milk, a
glass of white wine, half a lemon squeezed, and sugar.

RICE MILK. Boil half a pound of rice in a quart of water, with a bit of
cinnamon, till the water is wasted. Add three pints of milk, an egg
beaten up with a spoonful of flour, and stir it till it boils. Then pour
it out, sweeten it, and put in currants and nutmeg.

RICE PANCAKES. Boil half a pound of rice to a jelly in a small quantity
of water; when cold, mix it with a pint of cream, eight eggs, a little
salt and nutmeg. Stir in eight ounces of butter just warmed, and add
flour sufficient to thicken the batter. Fry in as little lard or
dripping as possible.

RICE PASTE. To make a rice paste for sweets, boil a quarter of a pound
of ground rice in the smallest quantity of water. Strain from it all the
moisture possible, beat it in a mortar with half an ounce of butter, and
one egg well beaten. It will make an excellent paste for tarts, and
other sweet dishes.--To make a rich paste for relishing things, clean
some rice, and put it into a saucepan. Add a little milk and water, or
milk only, and an onion, and simmer it over the fire till it swells. Put
some seasoned chops into a dish, and cover it with the rice. The
addition of an egg will make the rice bind the better. Rabbits
fricasseed, and covered with rice paste, are very good.

RICE PUDDING. If for family use, swell the rice with a very little milk
over the fire. Then add more milk, an egg, some sugar, allspice, and
lemon peel; and bake it in a deep dish. Or put into a deep pan half a
pound of rice washed and picked, two ounces of butter, four ounces of
sugar, a little pounded allspice, and two quarts of milk. Less butter
will do, or some suet: bake the pudding in a slow oven. Another. Boil a
quarter of a pound of rice in a quart of milk, with a stick of cinnamon,
till it is thick; stir it often, that it does not burn; pour it into a
pa