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Rice Pudding, Rich

Wash six ounces of rice, and boil it in as much water as will thoroughly cover it for twenty minutes. Drain it, and beat it up with a pinch of salt, a slice of fresh butter, a quarter of a pint of cream, a quarter of a pound of picked and dried currants, a table-spoonful of brandy, a flavouring of nutmeg, cinnamon, or lemon-rind, and four well-beaten eggs. Pour the mixture into a buttered dish, and bake in a moderate oven. Send sifted sugar to table with it. Time to bake, one hour. Probable cost, 1s. 6d. Sufficient for five or six persons.