VII Bruce Barton

RICE PUDDING

I am president of the S. R. R. R. P.—the Society for Restoration of Raisins to Rice Pudding.

I have made a list of New York hotels and clubs and rated them according to the number of raisins they put in a portion of rice pudding as follows:

Class D—no raisins

Class C—1 raisin

Class B—3 or more raisins

Class A—plenty of raisins

To my mind, rice pudding without raisins is like Hamlet without the eggs.

1 cup rice

4 cups milk

3 eggs

½ cup sugar

1 teaspoonful salt

1 package seedless raisins

1 teaspoon of vanilla

Bake one hour in a hot oven. Set the pan inside of another containing hot water.

Serve with whipped cream and garnish with Dromedary dates.

Editor’s Note:—Cook the rice twenty-three minutes.