Breakfast, Luncheon and Tea

by Marion Harland

Rosie’s Rice Custard.

1 quart of milk.

3 eggs, well beaten.

4 table-spoonfuls sugar.

1 scant table-spoonful butter.

A little salt.

1 small cup boiled rice.

Boil the rice, and while still warm, drain, and stir into the milk. Beat the eggs; rub butter and sugar together, and add to them. Mix all up well, and bake in buttered dish half an hour in a pretty quick oven.