1 cup rice

1 cup sugar.

6 caps milk.

Cinnamon or nutmeg.

A pinch of salt

Wash the rice in three or four waters, put it into a tin pudding pan, and the sugar, milk, salt and piece of stick cinnamon with it, all cold, and bake in a slow oven for three or four hours. It may be best to use only five cups of milk at first, and add the other if the time allows the pudding to boil down dry enough. Cover with a sheet of greased paper so keep the top from scorching. Sauce not necessary, but generally a glass of milk served with it.

Cost of material - rice 4, milk 8, sugar 5, seasoning 1; 18 cents for 3 pints, or 6 or 8 orders, or 3 cents each person.

Note - The preceding is a favorite kind of pudding everywhere and in some of the finest hotels is nearly always offered as an alternative from the richer kinds. Its good quality arises from the slow boiling down and condensation of the richness of the milk. When it is to be baked in individual bowls it becomes necessary to boil it first in a kettle and in that case the milk should be boiled down partially, with the sugar in it to prevent burning, before the rice is put in. Then when done dip it into bowls, wipe off the edges and bake until top is brown.