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Rice Custard

Mrs. G. M. Dickerman.

To half a cup of rice, add one quart of milk. and a little salt; steam one hour, or until quite soft; beat the yolks of four eggs with four tablespoons of white sugar ; add this just before taking off the rice; stir in thoroughly, but do not let it boil any more; flavour with vanilla. Beat the whites of the eggs to a stiff froth, with sugar; after putting the mixture into the pudding dish in which you serve it, put the whites over it, and let it slightly brown in the oven.