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Plain Boiled Rice Pudding

The writer has not found occasion to be much concerned about boiled puddings of rice; hotel people who require anything so plain being amply satisfied with the rice prepared for a vegetable dish. If, however, the competition of the other restaurant is so severe that one must give good meals for ten, or fifteen, or twenty cents, or if there is Chinese help to be fed, a boiled rice pudding is not so bad. Besides, we have Dr. Andrew Combe's "Physiology of Digestion" to prove that it is the easiest of digestion of all puddings, and therefore commended to dyspeptics.

Wash a pint of rice; mix a handful or two of either raisins, currants or apples with it, tie up in a cloth with room enough to swell to three pints; put on in cold water and boil about an hour. Syrup or molasses for sauce. If the foregoing is a "poor man's pudding," the next must certainly be his rich relation's. It can be handsomely turned out of a handsome mould and the rich custard poured round. It will not be good unless the tapioca be thoroughly soaked as directed, and may take 1/2 pint more milk; the receipt is on the safe side for turning out in good shape.