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Rice Pudding (Boil one cup of rice soft)

Boil one cup of rice soft and very dry. Add, while warm, butter size of an egg, yolks of four eggs, grated rind of one lemon, one pint of milk. Mix and bake a half-hour. Beat the whites of four eggs, add a pint of powdered sugar, juice and pulp of the lemon; after the pudding has cooled, pour over the top and brown in the oven. To be eaten cold.

— Mrs. William Joesbury