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Rice Merange, Baked.
Rice, 1 cup; milk, 1 qt.; 4 eggs; 2 lemons; powdered sugar, as below. Directions—Boil the rice 10 or 15 minutes, in the milk in a rice kettle, or tin pail, as mentioned before, and pour into a buttered pudding dish; grate in the yellow of the lemons; add the yolks of the eggs, beaten slightly, with 5 table-spoonfuls of the sugar, and place in the oven to bake, 1/2 to 3/4 of an hour. To make the merange, or meringue, beat the whites with 7 table-spoonfuls of sugar, and the juice of 1 lemon. Place this upon the top to brown nicely, just before serving. May be served with butter, 1 spoonful, to 2 of sugar, rubbed together; or cream sauce, as preferred. The juice of the other lemon will make a nice lemonade.
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