Breakfast, Luncheon and Tea

by Marion Harland

Rice-Flour Hasty Pudding.

1 quart new milk.

3 table-spoonfuls rice-flour.

1 table-spoonful butter.

1 teaspoonful salt.

Scald the milk and stir into it the rice flour, wet up with cold milk. Boil steadily, stirring all the while, for half an hour. Add salt and butter; let the pudding stand in hot water three minutes after you have ceased to stir, and turn out into deep, open dish.

Eat with cream and sugar.

N. B. Always boil hasty puddings and custards in a farina-kettle, or a pail set within a pot of hot water. It is the only safe method.