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Rice Pudding, Baked, Small

Boil a quarter of a pound of rice in a little more than a pint of milk sweetened and flavoured with almonds. When it is soft and thick pour it out, and mix with it three well-beaten eggs. Butter some small cups thickly, and cover the inside with candied peel cut into very thin shreds. Half fill them with the rice, and put it in very gently, not to displace the peel. Bake the puddings in a moderate oven. When done enough turn them out, and serve on a neatly-folded napkin, and send cream, custard, or wine sauce to table with them. Time to bake, about forty minutes. Probable cost, 1s. Sufficient for five or six persons. Or, boil a table-spoonful of rice in a quarter of a pint of milk till tender, then mix with it a little sugar and flavouring, a pinch of salt, and a slice of butter. Peel, core, and slice a good-sized apple, and stew it to pulp with half a spoonful of water, a small piece of butter, and a little sugar which has been rubbed upon a lemon for a minute or two. Put the apple into a small buttered dish, mix an egg with the rice, and pour over it. Bake in a moderate oven. Time to bake, a quarter of an hour. Probable cost, 4d. Sufficient for one person.