444] ANNUAL REGISTER, 1706. 
each day had consisted of 168ib. 
of flour, 14lb. of suct, and 14 gal- 
lons of milk, and cost 31. 2s. 3d. 
‘The rice- puddings, substituted in 
their piace, were mad» of 21 lb. of 
rice, 16\b. of raisins, and 14 gal- 
lons of milk, and cost 11. gs. 2d. 
being not quite half the expence of 
the flour-puddings, The a1!b. of 
rice was found to produce the 
same quantity of food, as the 168 1b. 
of flour; but being more liked by 
the children, the quantity of rice 
has since been increased to 24]b., 
The increase that rice acquires 
by being baked with milk, may be 
ascertained by baking in a common 
pan, without any previous prepara- 
tion, eight ounces of rice, four 
ounces of raisins, and two ounces 
of brown sugar, with two quarts 
of milk, which, at the expense of 
about nine-pence, will produce 
four pounds and a half weight of 
solid, nutritious, and pleasant 
food. 
To shew, however, that the in- 
crease of bulk and weight is not 
merely, though partly, owing to 
the milk, but chiefly to the nutri. 
tious quality of rice,—take a quar- 
ter of a pound of plain rice, and tie 
it up in a bag, :o louse as to be 
capable of holding about five times 
that quantity, and boil it, it will 
. produce above a pound of solid 
rice food; which, however easy 
the cookery, will, if eaten with 
either sweet or savoury sauce, 
make a good palatable pudding. 
If to the quarter of a pound of 
rice is added an egg, a pint of 
milk, a little sugar and nutmeg, it 
will make a better pudding than is 
made with either Hour or bread. 
Observe, that it is only to the 
boiled pudding the egg should be 
added. 
Rice is also a good ingredient in 
bread. Boil a quarter of a pound 
of rice till it is soft; then put iton 
the back part of a sieve to drain it, 
and, when it is cold, mix it with 
three-quarters of a pound of flour, a 
tea-cup full of yeast, a tea-cup 
full of milk, and a smail table. 
spoon full of salt. Let it stand 
for three hours; then knead it up, 
and roll it up in about a handful 
of flour, so asto make the outside 
dry enough to wut into the oven, 
About an hour and a quarter will 
bake it, and it will produce one 
pound fourteen ounces of very 
good white bread. The loaves 
should be small, not larger than 
what jis above-mentioned. It 
should not be ate till it is two days 
old. 
N. B. The draining of the rice 
will supply the place of starch for 
common articles. : 
In addition to the above, it is te 
be observed, that with a little 
bacon and seasoning, or any other 
meat, or with cheese, it stews 
down into a cheap and. savoury 
dish, and that there is hardly any 
preparation of baked or boiled 
meat in which rice is not an eco- 
nomical and useful ingredient. 
The preceding calculations were 
made when rice was at a higher 
price than at present. It will pro- 
bably be much cheaper, as large 
quantities of rice are expected. 
‘The nutritious quality of rice is 
attended with this benefit, that it 
is’ a food upon which hard work 
can be done. It contains a great 
deal of nutriment in a small com. 
pass, and does not pass quickly off 
the stomach, as some other of the 
substitutes tor wheat flour do; bue 
is bracing and strengthening, and 
consequently very useful and pro- 
per for the laborious part of the 
community, 
Specification 
