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Vanilla Sauce

2 full quarts of well cooked dry rice. 6 ounces of butter. 8 ounces of sugar. 8 yolks of eggs. 1 quart of milk. 1 tablespoonful of lemon extract. The rice should be already cooked in water and milk. Measure it and while still hot stir in the butter and sugar. Beat the yolks with the milk gradually added; stir well into the rice; flavor slightly; pour the pudding into two buttered pans and bake about half an hour.

To prepare the rice from the first boil 1 pound of well-washed rice in 1 quart of water, add a pinch of salt. When half done add 1 pint of milk and let simmer an hour with the steam shut in. Never stir it and it will not be very apt to burn.

Any of these puddings left over can be used for fritters. Full directions for making a score or more of good pudding sauces will be found all together, further on. For these richest rice compounds a clear transparent sauce flavored with vanilla, or else with red wine, will be found most suitable.

As with the bread custard and the plain rice the reader is advised to note particularly the preceding rice custard, not only to avoid repetition here, which would be a small matter, but because the mystery is all removed from the variations when the basis of all has once been made.