Naples Rice Pudding.
Take a few tablespoonfuls of the meat boiled in yesterday’s soup, mince fine, add half a chopped onion, a tablespoonful of dripping from the top of the soup, and put on to warm with a very little hot water. Simmer, but do not boil, fifteen minutes. Boil one cup of rice in enough water, slightly salt, to cover it well. Shake up from time to time, but do not stir. When the rice is soft and has soaked up the water, add a cup of cold milk in which has been stirred a tablespoonful of corn-starch, one raw egg, and a tablespoonful of butter. Take from the fire before you do this and turn into a bowl. Stir in now the minced meat and gravy (there should be very little of the latter), season to taste, mix all up well, and put into a buttered cake-mould. Set this in a dripping-pan of hot water and bake one hour, closely covered. Turn out upon a hot dish. It is a very good entrée, and easily made.