554.—PEACH DUMPLINGS
Cover halves of preserved peaches with Shortcake Dough (see No. 441) rolled thin; bake in hot oven, and serve with hot peach sirup and hard sauce.
555.—BAKED RICE CUSTARD
| 1 cup cooked rice | Pinch of salt |
| 2 eggs | 1½ cups milk |
| 1/3 cup sugar | ½ teaspoon lemon extract |
Mix in order given and bake about twenty minutes in a moderate oven. Serve hot or cold with cream or rich milk.
556.—BAKED RICE PUDDING
| ½ cup rice | ½ teaspoon salt |
| 2 cups milk | ½ nutmeg grated |
| 2 cups boiling water | 1 cup raisins seeded and chopped |
| ¼ cup sugar |
Wash rice, mix with other ingredients, pour into a greased baking dish, and bake slowly for three hours. Stir occasionally during first hour of baking to prevent rice and fruit from settling. Serve with rich milk or cream.
557.—MULLED RICE
| ½ cup rice | ¼ teaspoon salt |
| 2 cups hot milk | 1 egg |
| 1 tablespoon butter | ½ teaspoon nutmeg |
| 2 tablespoons sugar | 2 tablespoons grape juice |