No eggs or milk required. Put on the fire twelve pints of water in a saucepan, add to it, when boiling, one pound of rice (previously washed), or sixteen tablespoonfuls (one table-spoonful equal to an ounce), four ounces of brown sugar (or four tablespoonfuls), one large teaspoonful of salt, the rind of a lemon thinly peeled; boil gently for half an hour, strain the water from the rice, keeping the rice rather dry. The rice water is then ready for drinking either warm or cold; the juice of a lemon is then introduced to make it more palatable and refreshing. Add to the rice three ounces of sugar, four tablespoonfuls of flour, and half a teaspoonful of powdered cinnamon; stir on the fire carefully for five or six minutes, put it in a tin or pie-dish and bake. By boiling for a quarter of an hour longer the rice will be very good without baking. This will produce five pounds of pudding, and six pints of most wholesome beverage. The lemon and cinnamon may be omitted if not liked.