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Rice Milk

Wash two table-spoonfuls of rice, and simmer it in a quart of milk till tender. Put a piece of butter the size of a pea into it, and stir occasionally to keep it from burning. Rub it through a sieve, sweeten and flavour it, boil up again, and serve. When milk is not plentiful, the rice may be softened in water, and afterwards boiled in a small quantity of milk. This is a very wholesome dish for children. A little finely-shredded suet boiled with it will make it more nourishing. Time to boil, three-quarters of an hour to one hour and a quarter. Probable cost, 6d. Sufficient for three or four persons.