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Ground Rice Pudding

Put a pint of milk into a saucepan, with half an inch of stick cinnamon, or the thin rind of a lemon, or two bay-leaves. Let it remain by the side of the fire till the flavour of the cinnamon, lemon, or laurel, is drawn out, then boil and strain. Mix with the milk two ounces of ground rice, moistened with a little cold milk, and stir over the fire till thick. Pour out, and, when cool, add two eggs, slightly beaten, and if liked half a wine-glassful of brandy. Bake in a well-buttered pie-dish, in a moderate oven. If baked too quickly, the pudding will be watery. Time, about three-quarters of an hour to bake. Probable cost, 5d., exclusive of the brandy. Sufficient for three or four persons.