This section is from the book "The Illustrated London Cookery Book", by Frederick Bishop. See also: How to Cook Everything.
Take some rice - one ounce for each person - wash it well in warm water, then put it in boiling milk, and boil it for two or three hours over a slow fire, stirring often, adding salt or sugar to liking, and cinnamon.
Use a syphon, and draw off the milk from beneath the surface of the cream, and thus completely separate the two liquids by the simplest means and with the least possible trouble.
Beat up the whole of a fresh egg in a basin, and then pour boiling tea over it gradually, to prevent its curdling, it is difficult from the taste to distinguish it from rich cream.
 
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