Almond Tea Jelly

4 oz (1/2 cup) ground almonds
2 tb (2 1/2 T) ground rice
1/2 pt (1 1/4 cup) milk
2 tb (2 1/2 T) sugar
1 ts Gelatin

Mix the almonds and rice in a bowl with 2 pints (5 cups) cold water, cover and leave for 2 hours. Strain through a fine muslin into a large bowl. Add milk and mix well.

Stand the bowl in a large saucepan with enough boiling water to come halfway up the sides of the bowl. Cover and simmer for 2 hours, stirring occasionally.

Add the sugar, stir well and leave to cool slightly. Mix the gelatin with 2 tablespoons (2 1/2 T) hot water until dissolved. Stir into the milk mixture when almost cold. Mix well and pour into a shallow serving dish. Leave until set.

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