3 table-spoonfuls rice-flour.
1 table-spoonful butter.
1 teaspoonful salt.
Scald the milk and stir into it the rice flour, wet up with cold milk. Boil steadily, stirring all the while, for half an hour. Add salt and butter; let the pudding stand in hot water three minutes after you have ceased to stir, and turn out into deep, open dish.
Eat with cream and sugar.
N. B. Always boil hasty puddings and custards in a farina-kettle, or a pail set within a pot of hot water. It is the only safe method.
Farina Pudding.
Make according to last receipt, but boil three-quarters of an hour, and, ten minutes before taking it up, stir into it two eggs beaten light and thinned with three table-spoonfuls of milk. Cook slowly, and stir all the time, after these go in. To a quart of milk, use at least four table-spoonfuls of farina.
A good dessert for children—and not to be despised by their elders.