Rice Peach Pudding
To each cupful of boiled rice stir 1 tablespoonful butter, 2 tablespoonfuls sugar, 1 egg. Butter a pudding dish, put in a layer of the seasoned rice one-half inch thick, then a layer of pared and sliced peaches. Sprinkle with sugar and rice alternately until the dish is full. Bake twenty minutes. Have rice for the last layer. Turn out and serve with vanilla, cream or any other pudding sauce, or cream and sugar. Canned peaches may be used instead of fresh.