Miniature Rice Puddings

Ingredients

• 1/4 lb rice
• 1-1/2 pint milk
• 2 oz fresh butter
• 4 eggs
• sugar to taste
• flavouring of lemon-peel
• bitter almonds, or vanilla
• a few strips of candied peel

Instructions

1. Let the rice swell in 1 pint of the milk over a slow fire, putting with it a strip of lemon-peel;
2. stir to it the butter and the other 1/2 pint of milk, and let the mixture cool.
3. Then add the well-beaten eggs, and a few drops of essence of almonds or essence of vanilla, whichever may be preferred;
4. butter well some small cups or moulds, line them with a few pieces of candied peel sliced very thin, fill them three parts full, and bake for about 40 minutes;
5. turn them out of the cups on to a white d'oyley, and serve with sweet sauce.
6. The flavouring and candied peel might be omitted, and stewed fruit or preserve served instead, with these puddings.