Cocoa Rice Meringue

Original Instructions

1. 1

   Boil three tablespoons rice in salted water until tender

2. 2

   Drain

3. 3

   Add to one pint scalded milk

4. 4

   Stir in three tablespoons cocoa, one-half cup sugar, one-half teaspoon salt, two egg yolks well beaten

5. 5

   Bake slowly one-half hour in buttered baking dish

6. 6

   Cover with meringue of two egg whites and five tablespoons granulated sugar, flavored with vanilla

7. 7

   Bake a delicate brown in slow oven

8. 8

   Serve hot or cold with plain or whipped cream