1/2 cupful of rice
1 quart of cream
1 pint of milk
2 teaspoonfuls of vanilla extract or 1/2 vanilla bean
1/2 pound of sugar
Yolks of six eggs
Rub the rice in a dry towel, and put it over the fire in a pint of cold
water. Bring to a boil and boil twenty minutes; drain, add the milk and
cook it in a double boiler a half hour. While this is boiling, whip the
cream to a stiff froth, and stand it in a cold place until wanted. Press
the rice through a fine sieve and return it to the double boiler. Beat the
yolks of the eggs and the sugar until light, stir them into the hot rice,
and stir and cook about two minutes, until the mixture begins to thicken.
Take from the fire, add the vanilla, and stand aside until very cold. When
cold, freeze, turning the dasher rapidly toward the last. Remove the dasher
and stir in the whipped cream. Scrape down the sides of the can, and smooth
the pudding. Put on the lid, fasten the hole in the top with a cork, put
over the top a piece of waxed paper, and pack with salt and ice. Stand
aside for at least two or three hours. Be very careful that the hole in the
tub is open, to prevent the salt water from overflowing the can.

FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT. Force Meat Balls for Chowder facebooktwittergoogle_plusredditpinterestlinkedinmail