RICE SNOWBALLS. (_A pretty dish for Juvenile Suppers_.)

Ingredients

• 6 oz rice
• 1 quart milk
• flavouring of essence of almonds
• sugar to taste
• 1 pint custard made by recipe No. 1423

Instructions

1. Boil the rice in the milk, with sugar and a flavouring of essence of almonds, until the former is tender, adding, if necessary, a little more milk, should it dry away too much.
2. When the rice is quite soft, put it into teacups, or _small_ round jars, and let it remain until cold;
3. then turn the rice out on a deep glass dish, pour over a custard made by recipe No. 1423, and, on the top of each ball place a small piece of bright-coloured preserve or jelly.
4. Lemon-peel or vanilla may be boiled with the rice instead of the essence of almonds, when either of these is preferred; but the flavouring of the custard must correspond with that of the rice.