Rice Pudding
1 qt. milk
1⁄4 cup rice
1⁄2 cup sugar
1⁄8 teaspoon salt
1⁄8 teaspoon nutmeg
Put all the ingredients together in a baking-dish. Bake it for three hours in an insulated oven. The stones should be heated until the paper test, given on page 225, will show a light brown shade. The pudding, if correctly baked, will be creamy, with a golden brown, soft crust on top.
Serves five or six persons.