Rice-pudding.
This receipt makes one of the plainest and best puddings ever eaten. It is a success where every grain of rice seems lying in a creamy bed.
Ingredients: One cupful of boiled rice (better if just cooked, and still hot), three cupfuls of milk, three-quarters of a cupful of sugar, a table-spoonful of corn starch, two eggs; add flavoring.
Dissolve the corn starch first with a little milk, and then stir in the remainder of the milk; add the yolks of the eggs and the sugar beaten together. Now put this over the fire (there is less risk of burning in a custard-kettle), and when hot add the hot rice. It will seem as if there were too much milk for the rice; but there is not. Stir it carefully until it begins to thicken like boiled custard, then take it off the fire, and add the flavoring, say, extract of lemon. Put it into a pudding-dish, and place it in the oven. Now beat the whites of the eggs to a stiff froth, and add a little sugar and flavoring. Take the pudding from the oven when colored a little, spread the froth over the top, and return it to the oven for a few minutes to give the froth a delicate coloring.