LEMON RICE.
Boil one teacupful of rice in one pint of water till soaked up, add one pint of milk, butter the size of an egg, yolks of three eggs, the grated rind of one lemon, and one cupful of sugar.
Bake in the oven, and make meringue of the whites of three eggs, and one teaspoonful of lemon.
Source: Cooking (1889, August 9). The Gippsland Farmers' Journal and Traralgon, Heyfield and Rosedale News (Vic. : 1887 - 1893), p. 3 (SUPPLEMENT TO THE GIPPSLAND FARMERS' JOURNAL).
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