Rich Rice Pudding

Boil half a pound of rice in slightly salted water until tender. Drain, mix with 4 eggs beaten separately, ½ pint thick sweet cream with 2 tablespoonfuls butter melted in it.

1 cupful sugar. ½ nutmeg, grated.

2 tablespoonfuls rose-water.

½ pound of raisins or Zante currants.

1 handful shredded citron.

Bake one hour in a moderate oven. Serve with hard sauce. The fruit may be omitted. Sprinkle the top of the pudding thickly with white sugar and dashes of cinnamon before sending to the table.

Baked Rice Pudding (Without Eggs)

Put 2 small teacupfuls of rice in:

2 quarts of milk slightly salted.

2 tablespoonfuls of butter, melted.

1 cupful sugar. 1 grated nutmeg.

Add when it has been baking ten minutes -

½ pound raisins seeded or ½ pound currants. Fruit may be omitted. Bake slowly. This pudding does not need any sauce and is good hot or cold.

Rice Pudding (With Eggs)

1 quart new milk.

1 cupful seeded raisins.

Water may be substituted. 2/3 cupful rice.

Keep hot in a saucepan on the back of the stove two hours or until the rice softens.

1 quart milk.

1 cupful sugar.

1 tablespoonful butter.

2 eggs beaten separately. Pinch of salt.

Mix carefully so as not to break the rice and bake one-half or three-quarters of an hour in a buttered pudding dish. Serve with butter and sugar, Hard Sauce or Vanilla Sauce.

Boiled Rice Pudding

Make as above and set the pudding dish on the stove, letting the ingredients boil until the fruit is soft. Serve the same sauces.

Plain Rice Pudding

1 quart milk. ½ teacupful rice.

Boil together slowly, stirring occasionally. Twenty minutes before serving add 1 tablespoonful sugar and a small piece of butter and bake twenty minutes. This is wholesome and palatable and suitable for convalescents. Sliced tart apples may be stirred in the pudding before baking if desired.