Rice Pudding
6 qts. milk
3 cups sugar
1 teaspoon nutmeg
11⁄2 cups rice
3⁄4 teaspoon salt
1⁄3 cup butter
Cook it as directed on page 162, except that the outer pail of water may be omitted. If served cold and not browned, omit the butter.
Serves thirty or thirty-five persons.