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Plain Rice Pudding. Poor Man's Pudding, Etc

1 pint of rice. 1 pint of white sugar. 6 pints of milk. Ground cinnamon or nutmeg. Very little salt. 2 ounces of butter, optional. Wash the rice in three or four waters and divide it in two pudding pans. Mix the sugar, salt and cinnamon equally with it, then pour in the milk cold. Add the butter if the milk is not rich. Bake in a slow oven 3 or 4 hours. It may be best to use only 5 pints of milk at first, and add the other if the time allows the puddings to boil down dry enough. Scorching on top may be prevented by covering with paper previously greased. Almost any pudding sauce is suitable, and so is pure cream, but for preference, sauce doree or golden sauce may be taken; it gives the best appearance to so plain a pudding. People who are weary of the sameness of egg-laden and butter-soaked hotel puddings, and who like simple flavors, will appreciate the foregoing plain rice pudding and the following wholesome variations of the same.