I.

1345. INGREDIENTS.--1/4 lb. of rice, 1-1/2 pint of new milk, 2 oz. of butter, 4 eggs, 1/2 saltspoonful of salt, 4 large tablespoonfuls of moist sugar, flavouring to taste.

_Mode_.--Stew the rice very gently in the above proportion of new milk, and, when it is tender, pour it into a basin; stir in the butter, and let it stand to cool; then beat the eggs, add these to the rice with the sugar, salt, and any flavouring that may be approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter almonds, or vanilla. When all is well stirred, put the pudding into a buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/4 hour.

_Time_.--1-1/4 hour. _Average cost_, 1s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

VARIETIES OF RICE.--Of the varieties of rice brought to our market, that from Bengal is chiefly of the species denominated _cargo_ rice, and is of a coarse reddish-brown cast, but peculiarly sweet and large-grained; it does not readily separate from the husk, but it is preferred by the natives to all the others. _Patua_ rice is more esteemed in Europe, and is of very superior qualify; it is small-grained, rather long and wiry, and is remarkably white. The _Carolina_ rice is considered as the best, and is likewise the dearest in London.