Rice Pudding, No. 2

285. One quart of milk,
Rice flour enough to thicken the milk,
Six eggs,
Two ounces of butter,
Sugar to the taste.

Boil the milk and thicken it with rice flour mixed with cold milk. It should be about as thick as pap.

Add the butter while the milk is hot. When cool add the beaten eggs, and sugar to the taste.

Put it in a deep dish and bake it till a fine custard is formed.

Dried currants may be added before it is baked, also a little lemon or rose-water.