Measure a quart of milk, and then take out two cupfuls. Set the remainder into a kettle of hot water; then wet a teacupful of ground rice, and a teaspoonful of salt, with the reserved cold milk. When that which is in the kettle boils, add the ground rice mixture gradually, and continue to stir it, until it is well salded, else it will be lumpy, or lie compactly at the bottom. Let it remain in the kettle eight or ten minutes, and stir it now and then. Just before you take it up, stir in a large table-spoonful of dry ground rice, and as soon as that is well mixed take the pail from the water-kettle, and put the mixture into a bowl, or blanc-mange mould, wet in cold water. If it is of the right consistency, it will turn out in good shape in fifteen or twenty minutes. To be eaten like blanc-mange with sugar and milk or cream. It is nice cold, and if it is made for the next day, a half a spoonful less of dry rice will be enough. It should be only stiff enough to retain the shape. For this and all similar milk preparations, peach leaves are better than any spice. Boil in the milk three or four fresh leaves from the tree. Remember to take them out before you stir in the rice. If you put in too many, they will give a strong flavor to the article. Experience will teach how many to use.