A Rice Pudding

Ingredients

• 1/4 pound rice
• 1 stick cinnamon
• 1 quart milk
• 1/2 nutmeg
• 4 spoons rose-water
• 8 eggs
• butter or puff paste

Instructions

1. No. 1: Boil 1/4 pound rice with a stick of cinnamon in a quart of milk, stirring often to prevent burning, then cool.
2. No. 1: Add half a nutmeg, 4 spoons rose-water and 8 eggs.
3. No. 1: Butter or paste a dish, pour in the mixture, and bake one and a half hours.
4. No. 2: Boil 6 ounces rice in a quart of milk till tender, stir in 1 pound butter, and when cold add 14 beaten eggs with sugar, salt, rose-water, spices and raisins or currants; bake as No. 1.
5. No. 3: Boil 8 spoons rice in a quart of milk; when cooled add 8 eggs, 6 ounces butter, wine, sugar and spices, and bake 2 hours.
6. No. 4: Boil 1/2 pound ground rice in water till soft, add 2 quarts milk and scald, cool, add 8 eggs, 6 ounces butter, 1 pound raisins, salt, cinnamon and nutmeg; bake 2 hours.
7. No. 5: Combine 1/2 pint rice, 2 quarts milk, salt, butter and allspice, put cold into a hot oven and bake 2 and a half hours.
8. No. 6: Soak 6 ounces rice tender, boil gently with a little butter, then when cool stir in a quart cream, 6-8 beaten eggs, cinnamon, nutmeg and sugar; bake.