1 quart fresh, sweet milk.

1 cup raw rice.

2 table-spoonfuls butter. 1 cup sugar.

4 eggs, beaten light.

Grated lemon-peel - about one teaspoonful.

A pinch of cinnamon, and same of mace.

Soak the rice in a cup of the milk for two hours. Turn into a farina-kettle ; add the rest of the milk, and simmer until the rice is tender. Rub the butter and sugar to a cream. Beat up the eggs, and whisk this into them until the mixture is very light. Let the rice cool a little while you are doing this. Stir all together, flavor, put into a buttered mould, and bake about three-quarters of an hour in a moderate oven. If baked too long the custard will separate into curds and whey.

Eat warm with sauce, or cold with sugar and cream.