Rice Pudding
Boil half a pound of rice in milk, till quite tender. Then mash the grains well with a wooden spoon. Add three-quarters of a pound of sugar, and the same of melted butter, half a nutmeg, six eggs, a gill of wine, and some grated lemon peel. Bake it in a paste. For a change, it may be boiled, and eaten with butter, sugar, and wine.--Mrs. E.
Rice Pudding.
Sweeten three pints of sweet milk, and flavor with lemon or vanilla. Put in this a small cupful of raw rice, thoroughly washed. Bake, and serve cold.--Mrs. H. S.
Rice Pudding. 3 cupfuls boiled rice. 6 eggs. 1 1/2 cupful sugar. 1 1/2 pint milk. 1 wine-glassful wine and brandy. 1 tablespoonful melted butter. Flavor with nutmeg.--Mrs. Col. S.
Rice Pudding.
Boil a cup of rice till nearly done, then add a pint of milk. When perfectly done, mash, and while hot, add half a pound of butter, one pound of sugar, six fresh eggs, beaten till light. (Beat the sugar with the eggs.) Season with wine or brandy, and one grated nutmeg. Lemon is another good seasoning for it. Put in rich puff paste, and bake till a light brown.--Mrs. Dr. R. W. W. Rice Pudding.
Boil one cup of rice in one quart of milk. Add six eggs and a small tablespoonful of butter. Sweeten and flavor to the taste, and bake.--Mrs. B.