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Baked Rice Pudding

I cup cooked rice I 1½ cups milk 2 eggs teaspoonful salt I tablespoonful butter 2 tablespoonfuls sugar Vanilla or nutmeg Seeded raisins Reheat rice, add melted butter, beaten eggs mixed with milk, and all other ingredients except flavoring. Cook five minutes in double boiler, add flavoring, put into buttered pudding-dish and bake twenty minutes, or until custard is "set." Serve warm or cold, plain or with preserve or jelly.

To Freshen up Rice or Bread Puddings Remove crust from yesterday's pudding and turn out into smaller dish. Add hot milk, and (to a bread pudding) fresh crumbs for top, dotted over with butter. Bake again. Rice pudding may be reheated with hot milk, or if to be served cold, covered with a meringue flavored with lemon-juice and browned.