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Rice Meringue

Boil half a pound of rice in water till almost tender, drain it, and put it into a saucepan with a pint of milk and a little sugar and flavouring. Let it simmer till it has absorbed all the milk, pour it out, and stir into it the well-beaten yolks of four eggs. Spread it on a buttered dish, beat the whites of the eggs to a firm froth with a table-spoonful of powdered and sifted loaf sugar, and lay this neatly and evenly over the surface. Sprinkle a little powdered sugar on the top, and bake in a moderately-heated oven till the surface is brightly browned. The meringue will be improved if any kind of fruit is boiled to pulp, sweetened, and laid in the centre of the dish, the rice being arranged in a wall round it, and the white of egg plastered over all. Time to brown the surface, ten to fifteen minutes. Probable cost, exclusive of the fruit, 1s. Sufficient for five or six persons.