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Rice Meringue

Take four heaping tablespoonfuls of rice, and after washing it in several waters, put into a quart of sweet milk and steam until well cooked; stir in three heaping tablespoonfuls of sugar and a lump of butter the size of a butternut, while it is hot. Let it cool so it will not cook the eggs, then mix in the beaten yolks of four eggs and the grated rind of one lemon. Pour the mixture into a baking dish and spread over the top, the meringne formed of the beaten whites of the eggs, mixed with the juice of the lemon and six or seven tablespoonfuls of white sugar. Bake only long enough to brown handsomely. If jelly is preferred to lemon, spread a layer of apple, currant or raspberry jelly over the rice custard, and add the beaten whites and sugar on top.