Rice Pudding Recipe

Heat one quart of milk, one teaspoonful of butter, one-third cup of

rice, one-eighth teaspoon of grated nutmeg, one-eighth teaspoon of salt

and one-half cup of sugar in a pudding pan over a cooker pail of water.

When water boils remove pan and bring pudding also to a boil. When

boiling, replace pudding in large pan of boiling water, cover and put

into cooker for three or four hours. One-half cup of small unbroken

seeded raisins may be added to this recipe, and the pudding may be

browned in oven before serving, if desired.

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