1/2 cupful of rice

1 pint of milk

2/3 cupful of sugar

2 tablespoonfuls of gelatin

1 pint of cream

1 lemon's yellow rind, grated

1 quart of strawberries

Wash the rice, rubbing it with the hand, and let it soak for two hours. Cover the gelatin with half the milk, and let it soak for a half hour. Boil the rice, and when dry, drain carefully; then throw it on a towel or napkin and spread it out without breaking the grains. Put the other half pint of milk with the sugar in a double boiler; add the lemon rind, and when the milk is smoking hot, add the gelatin; stir until the gelatin is dissolved; then add the rice, turn the mixture into a bowl or basin, and stand it in another of cracked ice; stir continuously until it begins to thicken, then fold in carefully the cream, whipped to a stiff froth. Turn the mixture in a border mold, and stand on the ice to harden. At serving time dip the mold in hot water, and quickly turn the rice on a round dish, fill the center with the strawberries, dust with powdered sugar, and serve.

Raspberries, Peaches and Pineapple may be used in the same way.

This dessert may also be served without fruit. Turn the mixture into a fancy pudding mold and stand it on the ice to harden. At serving time plunge the mold in hot water, and turn out the pudding. Mix a tumbler of quince or strawberry jelly with a little hot water, and stir until melted; take from the fire, and when cool, pour it all over the pudding, and serve at once.