1/4 cup of rice. 1 tablespoonful of vanilla extract, or 1/4 cup of sherry wine. 1/4 teaspoonful of salt. 2 cups of milk. 1 1/2 cups of double cream. 3/4 cup of powdered sugar.

Put the rice over the fire in plenty of cold water, let boil five minutes, then drain and return to the fire in a double-boiler with one fourth a teaspoonful of salt and two cups of milk; cook until the grains are tender, add the sugar and let become cold; flavor with one tablespoonful of vanilla and fold in the cream beaten solid. Put the mixture into a quart mould, filling the corners and packing solidly; press the cover down over a piece of wrapping paper and let stand packed in equal measures of ice and salt about two hours. The mixture should not be frozen very hard. Serve surrounded with orange or lemon jelly, cut in cubes, or with sliced oranges or pineapple, dressed with cold syrup, or with raspberry or strawberry preserves.