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Pudding-Pies

Put a pint of milk into a saucepan with a little thin lemon-rind, mix with it two ounces of ground rice, and keep it stirred over the fire until it is thick and free from lumps. Pour it into a bowl, stir into it a piece of butter the size of a walnut, and add a pinch of salt, two table-spoonfuls of white sugar, a little grated nutmeg, two eggs, and a heaped table-spoonful of currants. Stir the rice occasionally until it is cold. Line some large patty-pans with good pastry rolled very thin, three-parts fill them with the mixture, and bake in a gentle oven. These puddings may be made larger by increasing the quantities in the proper proportion, and richer by putting in a little more butter and an additional egg or two. If liked, the currants can be strewed over the pudding-pies just before they are put into the oven instead of being stirred into the other ingredients. Time to bake, a quarter of an hour. Probable cost, 9d. Sufficient for five or six persons.