Caramel Rice Pudding
| 1/3 cupful rice | 1/4 teaspoonful salt |
| 1/2 teaspoonful lemon extract | 2 cupfuls milk |
| 3 eggs | 1/4 cupful sultana raisins |
| 2 tablespoonfuls Crisco | 2 tablespoonfuls powdered sugar |
| 1/4 cupful granulated sugar | |
Melt granulated sugar in small saucepan and cook until brown, but do not burn; pour it while hot into pudding mold and spread it all over inside. Wash rice, parboil, drain, and cook slowly in milk thirty minutes; turn into basin, add powdered sugar, Crisco, salt, raisins, extract, and eggs well beaten and pour into prepared mold. Set mold in pan of boiling water and bake in oven till quite set. Turn out and serve hot or cold.