Bring milk, sugar and salt to a brisk boil. Stir in the farina and cook for about 15 minutes. Remove from heat; add eggs, one at a time, beating each egg into the mixture carefully. Add flavoring and pour into mold. Chill for several hours. For serving, remove from mold, pour rum over the pudding, sprinkle with sugar and pour more rum over the pudding; set fire to the pudding as you carry it to the table.
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