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RICE PUDDING (French method)

Boil the rice in a quart of new milk till it becomes of the consistency of cream and quite soft, taking care not to stir it from the time it is put on the fire till it thickens. Let it stand to cool until about half an hour before serving. Then beat up the yolks of four eggs, add them to the rice, with a little lemon-peel pared very thin, and sweeten with sugar to taste. Set the pudding-dish upon a hot hearth, and brown the top of the pudding with a salamander. This being done, cover the browned top with a thick layer of clarified butter and pounded white sugar. Hold the salamander over it again until the butter and sugar are quite brown and candied. This pudding does not require to be baked--it must be put on the hot hearth and prepared, as directed, in the same dish as it is sent to table in. Some add to the ingredients a little nutmeg or mace, but this is a matter of taste.