Soak half a cupful of raw rice (which has been well washed) in a pint of warm milk for two hours. Keep the milk warm by setting the vessel containing it and the rice in another of boiling water, kept at one side of the range. Put a good pinch of salt into the milk, with a pinch of soda. By this time it should have absorbed all the milk. Put in a quart more, turn the mixture into a pudding-dish, add four tablespoonfuls of sugar, a table-spoonful of melted butter, and a little vanilla, or nutmeg, or cinnamon. Set in a pan of hot water in a slow oven, cover and bake for two hours. Should the rice grow dry, add hot milk enough to fill the dish.

Rice-And-Raisin Pudding

Make as just directed, and when the pudding has cooked one hour, stir in three tablespoonfuls of seeded and halved raisins, dredged with flour.