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Rice Pudding (For a pudding dish holding two)

For a pudding dish holding two quarts, take two-thirds of a cupful of rice and two-thirds of a cupful of raisins; fill the dish partly full of milk and steam the rice and raisins an hour or more, or till the raisins are plump and soft, then add the eggs, beaten with two-thirds of a cupful of sugar, a small piece of butter and a level teaspoonful of salt. Fill the dish with cold milk, and bake three-fourths of an hour. Serve with pudding sauce or cream and sugar.