Rice Pudding

6 qts. milk

3 cups sugar

1 teaspoon nutmeg

1¹⁄₂ cups rice

³⁄₄ teaspoon salt

¹⁄₃ cup butter

Cook it as directed on page 162, except that the outer pail of water may

be omitted. If served cold and not browned, omit the butter.

Serves thirty or thirty-five persons.