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Rice Pudding, Baked, Baron Brisse's

Wash half a pound of rice, pick out the discoloured grains, and swell it gently but thoroughly in as little milk as possible. Turn it into a bowl, and when cool add the lightly-grated rind of a fresh lemon, a pinch of salt, four ounces of powdered sugar, a slice of butter, and the well-beaten yolks of three eggs. Butter the inside of a copper cake-mould, and sprinkle as many finely-grated bread-crumbs over it as the butter will hold, shake off those which do not adhere, and brush a little butter lightly over those which do. Whisk the whites of the eggs to a firm froth, and at the last moment stir them gradually into the rice. Pour the mixture gently into the mould, that the crumbs may not be displaced, put it into a very gentle oven, and let it remain until done enough. Turn out carefully, so as not to break the pudding. It ought to look like a well-browned cake. Time to bake, one hour or more. Probable cost, 1s. Sufficient for five or six persons.