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Rice Pudding, with Jam

Wash four ounces of rice, and drain it. Put it into a saucepan with a pint of milk, and let it simmer gently for half an hour. Add two ounces of fresh butter, and simmer again until it is quite soft. Pour it out, sweeten and flavour with any agreeable flavouring, and beat it up with two well-whisked eggs. Turn it into a plain mould well buttered, and bake in a gentle oven. Turn it out before serving, and garnish with any bright-coloured jam spread round or upon it. Time to bake, half an hour. Probable cost, 9d. Sufficient for four persons.