1/8 oz. gelatine 1 1/2 cup milk

1/2 cup water 2-2 1/2 tablespns. sugar

1/4 cup rice 1/2 cup cream flavoring

After boiling rice in salted water 20 m. to 1/2 hr. drain and cook in milk in double boiler 1 hr. Add water to that drained from the rice to make 1/2 cup, which add with sugar, flavoring and gelatine to rice when partly cooled. Lastly, mix whipped cream in lightly and mold. Serve alone or with cream, plain or whipped, with orange egg cream sauce or fruit sauce and halves of nuts. When serving with fruit sauces omit flavorings.

If desired richer, 1 cup only of milk may be used for cooking rice, and 1 cup cream, whipped, added. A garnish of small molds of orange or other fruit jelly around the charlotte is very pretty.