Rosie’s Rice Custard.
1 quart of milk.
3 eggs, well beaten.
4 tablespoonfuls of sugar.
1 tablespoonful of butter.
1 cup boiled rice.
A little salt.
Half the grated rind of a lemon.
Boil the rice, drain, and stir, while hot, into the milk. Beat the eggs well; rub butter and sugar to a cream with lemon-peel and a little salt, and stir into the warm milk. Mix well and bake in a buttered dish in a brisk oven. Eat warm or cold. We like it better warm, with a little cream poured over it when served in saucers.
Second Week. Sunday.
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Soupe au Julienne.
Roast Turkey. Cranberry Sauce.
Mashed Potatoes, Browned. Stewed Corn.
Celery.
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Tropical Snow.
Light Cakes and Coffee.
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