(A North German Pudding)
One pint of water.
A quarter of a pound of loaf sugar.
Two large tablespoonfuls of ground rice to each pint of juice.
Stalk and prepare the fruit, put it into a pan with the water and sugar, and stew gently till soft. Then strain off the juice through a hair sieve, and measure it. Put it back in the pan, and bring it to the boil. Mix the ground rice (in the above proportion) with a little cold water. When the juice boils pour it in, and let it well boil for a minute or two to cook the rice.