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Rice Pudding, Boiled

INGRE- DIENTS for pudding for 6 persons. lb. of rice, 1½ pint of new milk, 2 oz. of butter, 4 eggs, 1/2 saltspoonful of salt, 4 large tablespoonfuls of moist sugar, flavouring to taste. AVERAGE COST, 11d.

Stew the rice very gently in the above proportion of new milk, and, when it is tender, pour it into a basin; stir in the butter and let it stand to cool; then beat the eggs, add these to the rice with the sugar, salt and any flavouring that may be approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter almonds, or vanilla. When all is well stirred, put the pudding into a buttered basin, tie it down with a cloth, plunge it SEASONABLE for a winter pudding, when into boiling water, and boil for 1 hour. fresh fruits are not obtainable.

Rice Pudding, Baked. (Plain and Economical; a nice Pudding for Children.) -INGREDIENTS for pudding for 6 children. -1 teacupful of rice, 2 tablespoonfuls of moist sugar, 1 quart of milk, 1/21 oz. of butter or 2 small tablespoonfuls of chopped suet, 1/2 teaspoonful of grated nutmeg. AVERAGE COST, 6d.

Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together; then add the butter cut up into very small pieces, or, instead of this, the above proportion of finely-minced suet; grate a little nutmeg over the top, and bake the pudding in a moderate oven, from 1 to 2 hours. As the rice is not previously cooked, care must be taken that the pudding be very slowly TIME.-14 hour.

SEASONABLE at any time.

Rice Pudding, Boiled (with Dried or Fresh Fruit; a nice Dish for the Nursery). -INGREDIENTS for pudding for 6 children. lb. of rice, 1 pint of any kind of fresh fruit that may be preferred, or 1/2 lb. of raisins or currants. AVERAGE COST, 6d.

Wash the rice, tie it in a cloth, allowing room for it to swell, and put it into a saucepan of cold water; let it boil for an hour, then take it up, untie the cloth, stir in the fruit, and tie it up again tolerably tight, and put it into the water for the remainder of the time. Boil for another hour, or {rather longer, and serve with sweet sauce if made with dried fruit, and with plain sifted sugar if made with fresh fruit.

RICE PUDDING.

TIME.-1 hour to boil the rice without the fruit; 1 hour, or longer, afterwards.

SEASONABLE at any time.

Note. This pudding is very good made with apples; they should be pared, cored and cut into thin slices.

Rice Pudding, French; or,