_Ingredients._—To every lb. of rice allow 4 lbs. of wheat flour, nearly
3 tablespoonfuls of yeast, ¼ oz. of salt. _Mode._—Boil the rice in
water until it is quite tender; pour off the water, and put the rice,
before it is cold, to the flour. Mix these well together with the
yeast, salt, and sufficient warm water to make the whole into a smooth
dough; let it rise by the side of the fire, then form it into loaves,
and bake them from 1½ to 2 hours, according to their size. If the rice
is boiled in milk instead of water, it makes very delicious bread or
cakes. When boiled in this manner, it may be mixed with the flour
without straining the liquid from it. _Time._—1½ to 2 hours.
RICE, Buttered.
_Ingredients._—¼ lb. of rice, 1½ pint of milk, 2 oz. of butter, sugar
to taste, grated nutmeg or pounded cinnamon. _Mode._—Wash and pick the
rice, drain, and put it into a saucepan with the milk; let it swell
gradually, and, when tender, pour off the milk; stir in the butter,
sugar, and nutmeg or cinnamon, and, when the butter is thoroughly
melted, and the whole is quite hot, serve. After the milk is poured
off, be particular that the rice does not burn: to prevent this, do not
cease stirring it. _Time._—About ¾ hour to swell the rice. _Average
cost_, 7_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.