Blanch, and then pound carefully to the smoothest possible paste four ounces of fine Jordan almonds and half a dozen bitter ones, moistening them with a few drops of water to prevent their oiling.
Stir to them by slow degrees a quart of boiling milk, which should be new, wring it again closely from them through a thin cloth, which will absorb it less than a tammy, and set it aside to cool. Wash thoroughly, and afterwards soak for about ten minutes seven ounces of Carolina rice, drain it well from the water, pour the almond-milk upon it, bring it very slowly to boil, and simmer it softly until it is tolerably tender, taking the precaution to stir it often at first that it may not gather into lumps nor stick to the pan. Add to it two ounces of fresh butter and four of pounded sugar, and when it is perfectly tender and dry, proceed with it exactly as for Gabrielle’s pudding, but in moulding the rice press it closely and evenly in, and hollow it in the centre, leaving the edge an inch thick in every part, that it may not break in the oven. The top must be slightly brushed with butter before it is baked, to prevent its becoming too dry, but a morsel of white blotting paper will take up any portion that may remain in it. When it is ready to serve, pour into it a large jarful of apricot jam, and send it immediately to table. If well made it will be delicious. It may be served cold (though this is less usual), and decorated with small thin leaves of citron-rind, cut with a minute paste-cutter. The same preparation may be used also for Gabrielle’s pudding, and filled with hot preserved fruit, the rice scooped from the inside being mixed with the syrup.