2 qt. milk
1/2 c. raisins

Wash the rice in the usual way and place it in a baking dish. Add the
sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind.
Pour in the milk, place in a slow oven, and bake for several hours. Stir
frequently to prevent the top surface from browning, and if there is any
possibility of this occurring, cover the baking dish with a cover. One
hour before the pudding has finished baking, clean the raisins and add
them. When done, remove from the oven, cool, and serve. When the pudding
is served, the grains of rice should be whole and the liquid should be
of a creamy consistency. If the pudding is too dry when cool, add a
little more milk and return to the oven for a few minutes.

36. TAPIOCA CREAM.--In the dessert here given, as well as in several
that follow, tapioca is used as the thickening material. TAPIOCA is
practically a true starch and is taken from the roots of the cassava
plant, which grows in tropical and subtropical regions. In the process
of its manufacture, most of the starch cells are ruptured. It may be
purchased in two forms: one that is large in size and called _pearl
tapioca_ and the other, very small and known as _minute tapioca_. Pearl
tapioca does not require as long cooking if it is first soaked in cold
water for a number of hours. Minute tapioca cooks in much less time than
pearl tapioca.

Tapioca cream is a soft custard that should be thin enough to pour when
it is cold. It may be served with whipped cream if desired or may merely
be poured into dessert dishes or sherbet glasses and served plain. A
spoonful of pink jelly on top of each serving makes a very
attractive garnish.