Breakfast, Luncheon and Tea

by Marion Harland

1 cup raw rice.

1 quart milk.

3 eggs—very light.

¼ cup rice-flour.

1 table-spoonful sugar, and same of butter.

¼ teaspoonful soda, dissolved in hot water.

½ teaspoonful cream of tartar.

1 teaspoonful salt.

Soak the rice five or six hours (all night is not too long) in warm water enough to cover it. Then boil slowly in the same until it is very soft. While still warm—not hot, stir in the butter and sugar, the salt and milk. When cold, put in the eggs. Sift the cream of tartar into the rice-flour, and when you have beaten the soda into the batter, add these.