ALMOND RICE.

1/2 lb. of rice
2-1/2 pints of milk
1 oz. of butter
3 oz. of ground sweet almonds
and a dozen bitter ground almonds
sugar to taste
1 teaspoonful of cinnamon
some raspberry jam

Cook the rice, butter, milk, sugar, and almonds until the rice is quite tender, which will take from 40 to 50 minutes; butter a mould, sift the cinnamon over it evenly, pour in the rice, let it get cold, turn out and serve with sauce made of raspberry jam and water. Dip the mould into hot water for 1/2 a minute, if the rice will not turn out easily.