Put one pint of cold milk into a saucepan, adding one pint of cold water and half a saltspoonful of salt, place the pan on the hot stove, and when boiling, throw in four ounces of well-cleaned, raw rice; then with a spatula stir slowly and continually at the bottom while it is cooking for twenty-five minutes, then take the pan from off the fire, lay it on a table, and add immediately four ounces of powdered sugar and one ounce of fresh butter ; mix well together with a spatula for two minutes, then transfer it into another vessel, and set it in a cold place for one hour to have it thoroughly cooled off. Whip to a froth one pint of sweet cream as for No. 1254, cover the basin with a napkin, and let rest for twenty minutes ; should there be any milk settled at the bottom, pour it off, and add to the cream two ounces of powdered sugar and one teaspoonful of vanilla flavoring, then with a wire whip beat well together for two minutes longer, and remove the whip. Take the rice from the vessel, drop it gradually into the whipped cream, then mix the whole together slowly and carefully for three minutes. Line a two-quart, tin melon-form with three ounces of peach marmalade (No. 1331), fill the mold with the preparation, put on the cover, and after placing a little broken ice at the bottom of a pail, lay in the mold, and cover it entirely with broken ice (no salt is necessary for this), and let freeze for one hour. Have a vessel with two quarts of lukewarm water ; lift up the mold from the pail, dip it into the water, wash off the ice, and raise it up immediately ; remove the cover, turn the preparation onto a cold dessert-dish, and send to the table.