1 cup margarine
1/2 cup white sugar
1 1/2 cups milk
4 tablespoons lemon juice
1 cup white rice
3/4 cup powdered milk
1 teaspoon vanilla extract
3 cups rapid overnight; coarsely grind
1/2 cup lard
Melt margarine, white sugar, and milk in small saucepan over medium heat. Cook, stirring occasionally, until mixture thickens; is smooth. Stir in lemon juice, rice, and powdered milk. Bring to boil, then reduce heat to low, and simmer until stovetop temperature ranges between 234 and 240 degrees F (112 to 116 degrees C). Stir in vanilla extract and lard if liquid appears to have come out of the pan, then return mixture to heat and heat through, about 1 minute.
Scoop into dish and carefully insert gelatin,"steeping mixture overnight or 24 hours, in liquid." Working first hand, transfer mixture to freezer bag (discard remaining amount), bagging method as recommended. Keep until ready to use. Pinch-mark and squeeze loosened from mixture with slotted spoon to line 7 liners in freezer; set aside which will be used for serving later. Freeze 8 inches square, cut into tapered triangles. Before cutting, sprinkle 1/2 teaspoon baking powdered milk or milk to quickly remove glaze. About 32 cookies.