Rosie’s Rice Custard.
- 1 quart of milk.
- 3 well-beaten eggs.
- 4 tablespoonfuls of sugar.
- 1 small cup of boiled and still warm rice.
- 1 scant tablespoonful of butter.
- A little salt.
Cream butter and sugar; add the beaten eggs, salt, then, the rice stirred warm into the milk. Bake in a buttered dish half an hour in a quick oven. Eat warm.
First Week. Wednesday.