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Rice and Raisins

Wash well I cupful of rice. Drop into a kettle of boiling salted water and boil at a gallop until the grains feel tender when rubbed between thumb and fingers. Drain, add I cupful of seeded raisins which have been steamed until plump, then pack into a well-buttered mold.

Stand in the open oven for five minutes, turn out and serve with either hard sauce or butter and scraped maple sugar.