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Fruit Pie

Mix half a tablespoonful of arrow-root with a little cold water until smooth and put it into a lined saucepan with one pint of juice from any kind of canned fruit, sweeten to taste with powdered sugar, and stir it over the fire with a wooden spoon until boiling and thickened. Put about two breakfast cupfuls of canned fruit and juice into a pie-dish and pour the thickened juice over it. Put one teacupful of well-washed rice into a saucepan with a pint and a half of milk, and boil it until reduced to a pulp. Beat two eggs with three tablespoonfuls of granulated sugar, and stir them in with the rice when it is cooked. Spread the rice out onto a dish and leave it until cool, then work it up with a little flour; mould it into a flat cake that will just fit in the pie-dish, lay it on top of the fruit, brush it over with a paste-brush dipped in beaten egg, and bake in a brisk oven until browned. It may be served either hot or cold.