ful of essence of vanilla.

_Mode_.--Put the rice into a stewpan, with the milk and sugar, and let
these simmer over a gentle fire until the rice is sufficiently soft to
break up into a smooth mass, and should the milk dry away too much, a
little more may be added. Stir the rice occasionally, to prevent its
burning, then beat it to a smooth mixture; add the yolks of the eggs,
which should be well whisked, and the vanilla (should this flavouring
not be liked, essence of bitter almonds may be substituted for it); put
this rice custard into the freezing-pot, and proceed as directed in
recipe No. 1290. When wanted for table, turn the pudding out of the
mould, and pour over the top, and round it, a _compote_ of oranges, or
any other fruit that may be preferred, taking care that the flavouring
in the pudding harmonizes well with the fruit that is served with it.

_Time_.--1/2 hour to freeze the mixture.

_Average cost_, 1s. 6d.; exclusive of the _compote_, 1s. 4d.

_Seasonable_.--Served all the year round.

MINIATURE RICE PUDDINGS.

1355. INGREDIENTS.--1/4 lb. of rice, 1-1/2 pint of milk, 2 oz. of fresh
butter, 4 eggs, sugar to taste; flavouring of lemon-peel, bitter
almonds, or vanilla; a few strips of candied peel.

_Mode_.--Let the rice swell in 1 pint of the milk over a slow fire,
putting with it a strip of lemon-peel; stir to it the butter and the
other 1/2 pint of milk, and let the mixture cool. Then add the
well-beaten eggs, and a few drops of essence of almonds or essence of
vanilla, whichever may be preferred; butter well some small cups or
moulds, line them with a few pieces of candied peel sliced very thin,
fill them three parts full, and bake for about 40 minutes; turn them out
of the cups on to a white d'oyley, and serve with sweet sauce. The
flavouring and candied peel might be omitted, and stewed fruit or
preserve served instead, with these puddings.

_Time_.--40 minutes. _Average cost_, 1s.

_Sufficient_ for 6 puddings. _Seasonable_ at any time.

ARROWROOT SAUCE FOR PUDDINGS.

1356. INGREDIENTS.--2 small teaspoonfuls of arrowroot, 4
dessert-spoonfuls of pounded sugar, the juice of 1 lemon, 1/4
teaspoonful of grated nutmeg, 1/2 pint of water.

_Mode_.--Mix the arrowroot smoothly with the water; put this into a
stewpan; add the sugar, strained lemon-juice, and grated nutmeg. Stir
these ingredients over the fire until they boil, when the sauce is ready
for use. A small quantity of wine, or any l