Plain Rice Pudding

One and a half quarts of milk, one-half cupful of rice, three-fourths of a cupful of sugar; dessertspoonful of butter. Wash your rice well. Put as much milk as the dish you wish to bake your pudding in will hold, together with the rice. Allow it to boil, and as the milk cooks away, keep adding more until all is used; then add sugar and butter, and bake until brown. When your pudding is baking and the crust forms, skim it off each time for five or six times before allowing it to finally form and remain. This is important.

From page 60 of the 1904 edition.

Original page from the book