Boil sufficient rice in milk, with white sugar to taste, till it is soft; put it into a pint basin or an earthenware blancmange mould, and leave it till cold. Peel a lemon very thick, cut the peel into shreds about half or three-quarters of an inch in length, put them into a little water, boil them up, and throw the water away lest it should be bitter, then pour about a tea-cup full of fresh water upon them; squeeze and strain the juice of the lemon, add it, with white sugar, to the water and shreds, and let it stew gently at the fire for two hours. (When cold it will be a syrup.) Having turned out the jellied rice into a cut-glass dish, or one of common delf, pour the syrup gradually over the rice, taking care the little shreds of the peel are equally distributed over the whole.