Rice Pudding
- 6 qts. milk
- 3 cups sugar
- 1 teaspoon nutmeg
- 11⁄2 cups rice
- 3⁄4 teaspoon salt
- 1⁄3 cup butter
Cook it as directed on [page 162], except that the outer pail of water may be omitted. If served cold and not browned, omit the butter.
Serves thirty or thirty-five persons.