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Rice Pudding, Ground

Beat a quarter of a pound of ground rice gradually to a smooth paste with half a pint of milk. Pour a pint of boiling milk over it, and let it boil for a quarter of an hour, stirring it all the time. When it is nearly cold stir into it three ounces of finely-shredded beef suet (or, if preferred, use a slice of butter), two table-spoonfuls of sugar, a little grated nutmeg or lemon-rind for flavouring, and from two to four well-beaten eggs. A table-spoonful of brandy may be added if liked. Pour the rice into a well-buttered dish, and bake in a moderate oven. Time to bake, three-quarters of an hour to one hour. Probable cost, 9d., if made with two eggs. Sufficient for five or six persons.