1931 Cuban Cookery by Blanche Z de Baralt

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1 cup sugar smalt piece vanilla bean 3 spoonfuls of sug'ar, caramelized 1 spoonful butter. Cook m-ilk and sugar, stirring cons– tantly until tan colored, then add egg yolks, caramelized sugar, and vanilla bean (or extract) . Continue stirring on moderate :6.re until thick. A homely dish, yet one of the most difficult to accomplish to perfection. 1/2 lb. Valencia or Carolina rice 2 qts. milk 34 lb. sug'ar piece of stick cinnamon peel of half a lime or lemon. Wash rice throughly in several waters. Put on to boil with three cups wfuer until the g'rain is quite cooked. When tile water is absorbed, add .milk a little at a time and flavoring, stirring occasionally. It . takes a long' time and much patience · to make this dish. When all the milk has been absorbed and the mixture is creamy, add sugar. Cook a while longer. RICE AND MILK (Arroz con leche).