Beat the egg, add the sugar, salt, nutmeg, vanilla, and milk. Add the rice. Pour the mixture into a well-buttered baking dish and dot over with the butter. Bake in a moderate oven twenty-five minutes. It may be served hot or cold. Cream may be served with it if desired.
Penoche
2 C-"C" sugar
1 C-granulated sugar
1 T-butter
2/3 C-milk
¼ t-cream of tartar
¼ C-nut-meats
1 t-vanilla
Mix the sugar, butter, milk and cream of tartar. Cook, stirring occasionally to prevent from scorching, until a soft ball is formed when a little candy is dropped in cold water. Remove from the fire, and do not stir until it is cool. Put back on the stove for one minute, stirring constantly. Remove from stove, and beat vigorously until very creamy. Add the nuts and vanilla. When hard and creamy, remove from the pan, patting into shape and kneading until soft and creamy. Place on a buttered pan, patting to the thickness of three-fourths of an inch. Cut into the desired shape.
SEPTEMBER.
Apple-tree, apple-tree, crowned with delight,
Give me your fruit for a pie if you will;——
Crusty I'll make it, and juicy and light!——
Give me your treasure to mate with my skill!
