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Old-Fashioned Rice Pudding

Wash in three different cold waters half pound Italian rice. Drain well, place it in a saucepan with one quart cold milk, a gill cold water and a saltspoon salt. As soon as it comes to a boiling point shift the pan on the corner of the range, being careful to mix well with a wooden spoon. Then let slowly simmer for one hour, mixing every five minutes to prevent burning at the bottom. Remove the pan from the range. Pour ten drops vanilla essence and the same of orange-water flavor. Mix well, then add half pound granulated sugar. Mix well again. Break in four whole raw eggs, pour in a gill sweet cream, thoroughly mix with the wooden spoon. Pour the preparation into a pastry pan two inches high, place in a slow oven and bake for thirty minutes. Remove, lay the pan on another cold one and serve either hot or cold.