Rice-cake, with Peaches.
When some rice is cooked in a steamer with milk, and is still hot, add a little butter, sugar, and one or two eggs. Butter a plain pudding-mold, strew the butter with bread-crumbs, and put in a layer of rice half an inch thick; then a layer of peaches, and continue alternate layers of each until the mold is full. Bake this for about fifteen or twenty minutes in an oven; when done, turn the cake out of the mold, and pour in the bottom of the dish a boiled custard-sauce flavored with wine, or any thing preferred.