RICE PUDDING.
Wash well three ounces of rice; put it in sufficient water to cover it: when it has boiled a few minutes, pour off the water, and add a pint of milk: stir it; and when done, take it up; put in it a piece of butter the size of an egg, some sugar and nutmeg; beat very light four eggs, and when cold, add to the rice, and if thick, some milk; a few raisins will improve it very much: when nearly done, have some white of egg and sugar beaten up very light; arrange on the top, and set it for a few moments in the oven.