Quite Cheap Rice Pudding


Boil the rice in water, as for a currie, and while it is still warm, mix with it a pint and a half of milk, and three fresh or four or five French eggs (at many seasons of the year these last, which are always cheap, are very good, and answer excellently for puddings.) Sweeten it with pale brown sugar, grate nutmeg on the top, and bake it slowly until it is firm in every part.