Rice Pudding

Boil a teacupful of rice in two teacups of water. When it has swelled so as to absorb the water, add a quart of milk and five or six peach leaves, and boil it until the rice is perfectly soft. Take it from the fire, remove the peach leaves, add a small piece of butter, a little salt, and three or four eggs, beaten with a teacup of sugar. Put it into a buttered dish, grate nutmeg over the top, and bake three quarters of an hour. Most people prefer this pudding cold.

Meringue Rice Pudding

Prepare the same measures of rice and milk, and in the same way as in the last receipt. Boil the rice very slowly after the milk is added, so that it may become very soft, and not get burned. Break six eggs, the yolks and whites separate; beat the yolks with a large cup of white sugar; and stir them, with salt, and a small bit of butter into the rice and milk. Then return the kettle to the fire two or three minutes, and see that it does not burn. Then put the mixture into a buttered dish, and bake it. Cut the six whites and two large spoonfuls of fine sugar to a stiff froth. Flavor the froth with lemon, lay it over the pudding in folds like a turban, and set it into the oven long enough to brown the top. Ten minutes will be sufficient.