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Rice Pudding, Boiled, Superior

No. 1.--Wash a quarter of a pound of rice, and boil it gently in a pint and a half of milk till it is soft and thick. The milk should be sweetened and flavoured pleasantly with lemon or orange-rind, or almond, cocoa-nut, or vanilla. Pour the mixture into a basin, and when cold stir into it a slice of butter, four well-whisked eggs, and a spoonful of brandy--the brandy, however, may be omitted. Pour the pudding into a mould which it will quite fill, lay a buttered paper upon it, tie it in a floured cloth, plunge it into boiling water, and keep it boiling quickly until done enough. Serve with sweet sauce, stewed fruit, cream, or jam. Time to boil, one hour. Probable cost, 1s. Sufficient for four or five persons. No. 2.--Boil four ounces of rice in water till it is soft and thick. Put it dry into a mortar, and pound well with a slice of fresh butter, five well-beaten yolks of eggs, three table-spoonfuls of sugar, a pound of picked and washed currants, and a flavouring of lemon, nutmeg, or vanilla. Beat the mixture thoroughly, put it into a floured cloth, plunge it into boiling water, and boil until done enough, or strain it over boiling water for the same time. Turn the pudding out carefully, and serve with sweet or wine sauce. Time to boil, one hour and a half. Probable cost, 1s. 3d. Sufficient for four or five persons.