Rice Pudding With Eggs Recipe

Boil a quarter of a pound of unground rice in a quart of milk till soft,

then stir in a quarter of a pound of butter--take it from the fire, put

in a pint of cold milk, a couple of tea-spoonsful of salt, and a grated

nutmeg. When it is lukewarm, beat four eggs with a quarter of a pound of

sugar, and stir it into the pudding--add half a pound of raisins, and

turn the whole into a buttered pudding dish, and bake it three-quarters

of an hour.

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