Savory Rice Pudding.
1 teacupful of raw rice.
1 small onion.
1 cup of weak broth. Steal from your soup before the vegetables go in, if you have no other.
1 cup of milk.
1 egg.
Nearly a cupful of chopped cold meat—left from yesterday.
Pepper and salt.
Boil the rice with the whole onion in the broth, adding more, or hot water, as it swells. When the rice is soft and has soaked up the broth, remove the onion and add a raw custard made of the milk, egg, pepper, and salt. Mix well with the meat, put into a greased mould, set in a pan of boiling water, and bake, covered, until firm. Keep the water boiling hard. About forty-five minutes should be ample time. Turn out and eat with meat.