Rice Pudding Recipe

MRS. W. W. HENRY.



One cup of rice boiled soft in water, add a pint of cold milk, and a

piece of butter size of an egg, salt to taste, yolks of four eggs, rind

of lemon grated. Mix and bake one half hour. Beat the whites of four

eggs, stir in a pint of sugar, juice of one good sized lemon. After the

pudding is baked and cooled a little pour this over and brown in the

oven. Eat cold; this will keep for several days.

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