½ pound currants, washed and dried.
¼ pound raisins, stoned and cut in two.
3 well-beaten eggs.
Soak the rice two hours in just enough warm water to cover it; setting the vessel containing it in another of hot water on one side of the range. When all the water is soaked up, shake the rice well and add a pint of milk. Simmer gently, still in the saucepan of hot water until the rice is again dry and quite tender. Shake up anew, and add another pint of milk. So soon as this is smoking hot, put in the fruit, well dredged with flour; cover the saucepan and simmer twenty minutes. Take from the fire and put with it the butter, the rice-flour and a custard made of the remaining pint of milk, the eggs and sugar. Add while the rice is still hot; stir up well and bake in a buttered pudding-dish three-quarters of an hour, or less, if your oven be brisk.
Eat warm or cold, with rich cream and sugar.
Cocoanut Pudding.
1 heaping cup finest bread-crumbs.
1 table-spoonful corn starch wet with cold water.
1 cocoanut, pared and grated.
½ cup butter.