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GERMAN PUDDING, RICE (excellent)

Stew a quarter of a pound of the best Carolina rice in a pint of milk, till it is very tender and dry; let it cool, then mix with it a quarter of a pound of fresh butter, two ounces of sweet almonds, blanched and pounded, three table-spoonfuls of sifted loaf sugar, three ounces of stoned raisins, half a tea-spoonful of powdered cinnamon, and the yolks of three eggs. Add each ingredient separately, and mix thoroughly. Butter a mould, and, just before pouring the mixture in, add the whites of the eggs, beaten to a solid froth. Cover with buttered paper, tie in a cloth, and boil. Turn out, and serve with German pudding sauce (see GERMAN PUDDING SAUCE). Boil an hour and a half. Probable cost, 1s. 2d. Sufficient for five or six persons.