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Rice Pudding, Boiled, Cheap

Wash a tea-cupful of rice, drain it, and put it into a dry, unfloured pudding-cloth. Gather the ends together, and tie them loosely, leaving room for the rice to swell to three times its size. Put it into a saucepan with plenty of fast-boiling water, and keep it boiling until done enough. If it is necessary to add more water, let it be boiling. When done enough turn it upon a dish, and send sweet sauce to table with it. A little may be poured round it in the dish. This pudding may be pleasantly varied by mixing with the rice half a cupful of washed currants, or sultana raisins, or prunes, or goose-berries, or apples, pared, cored, and quartered. It is well to place a plate under the pudding in the saucepan, to keep it from sticking. Time to boil, one hour and three-quarters. Probable cost, plain rice pudding, 2d. Sufficient for five or six persons.