nful of salt, sugar to taste, 4 oz. of
butter, 6 eggs, bread crumbs.

_Mode_.--Put the milk into a stewpan with the lemon-rind, and let it
infuse for 1/2 hour, or until the former is well flavoured; then take
out the peel; have ready the rice washed, picked, and drained; put it
into the milk, and let it gradually swell over a very slow fire. Stir in
the butter, salt, and sugar, and when properly sweetened, add the yolks
of the eggs, and then the whites, both of which should be well beaten,
and added separately to the rice. Butter a mould, strew in some fine
bread crumbs, and let them be spread equally over it; then carefully
pour in the rice, and bake the pudding in a _slow_ oven for 1 hour. Turn
it out of the mould, and garnish the dish with preserved cherries, or
any bright-coloured jelly or jam. This pudding would be exceedingly
nice, flavoured with essence of vanilla.

_Time_.--3/4 to 1 hour for the rice to swell; to be baked 1 hour in a
slow oven.

_Average cost_, 1s. 8d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

BAKED OR BOILED GROUND RICE PUDDING.

1353. INGREDIENTS.--2 pints of milk, 6 tablespoonfuls of ground rice,
sugar to taste, 4 eggs, flavouring of lemon-rind, nutmeg, bitter almonds
or bay-leaf.

_Mode_.--Put 1-1/2 pint of the milk into a stewpan, with any of the
above flavourings, and bring it to the boiling-point, and, with the
other 1/2 pint of milk, mix the ground rice to a smooth batter; strain
the boiling milk to this, and stir over the fire until the mixture is
tolerably thick; then pour it into a basin, leave it uncovered, and when
nearly or quite cold, sweeten it to taste, and add the eggs, which
should be previously well beaten, with a little salt. Put the pudding
into a well-buttered basin, tie it down with a cloth, plunge it into
boiling water, and boil for 1-1/2 hour. For a baked pudding, proceed in
precisely the same manner, only using half the above proportion of
ground rice, with the same quantity of all the other ingredients: an
hour will bake the pudding in a moderate oven. Stewed fruit, or
preserves, or marmalade, may be served with either the boiled or baked
pudding, and will be found an improvement.

_Time_.--1-1/2 hour to boil, 1 hour to bake. _Average cost_, 10d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

ICED RICE PUDDING.

1354. INGREDIENTS.--6 oz. of rice, 1 quart of milk, 1/2 lb. of sugar,
the yolks of 6 eggs, 1 small teaspoon