RICE POTTAGE

Put six table-spoonfuls of rice into a pint of water, and boil it till quite soft. Drain it through a sieve, and put the rice into a quart of milk with a quarter of a pound of sugar, and three or four peach-leaves, or a few peach-kernels. Boil it, and before you serve it up, take out the peach-leaves or kernels, and stir in the yolks of two eggs.