Rosie’s Rice Custard.
- 1 quart of milk.
- 3 eggs, well beaten.
- 4 tablespoonfuls of sugar.
- 1 tablespoonful of butter.
- 1 cup boiled rice.
- A little salt.
- Half the grated rind of a lemon.
Boil the rice, drain, and stir, while hot, into the milk. Beat the eggs well; rub butter and sugar to a cream with lemon-peel and a little salt, and stir into the warm milk. Mix well and bake in a buttered dish in a brisk oven. Eat warm or cold. We like it better warm, with a little cream poured over it when served in saucers.
Second Week. Sunday.