Plain rice pudding

One quart of milk, 1/2 a teacupful of rice, 2 teaspoonsful of sugar, 1/2 of
a nutmeg, grated; a small piece of butter, size of hickory-nut. Pick and
wash the rice; add all the ingredients. Stir all well together, and put in a
slack oven one and half to two hours. When done pour it in a puddingdish,
and serve when cold. If baked in an oven, take off the brown skin before it
is poured in the pudding-dish, and replace it on the Sop of the pudding as
before.

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