hem in sugar syrup with 1 tablespoonful apricot marmalade or
fruit jelly; turn the rice border onto a dish and lay little pieces
of currant jelly on top of it; pile the apples high up in the
center; reduce the syrup by boiling a little longer and pour it over
the apples. Pears, peaches, apricots and cherries the same way.
Preserved fruit may also be used.

528. +Rice Cream.+-- Boil 6 ounces parboiled rice in 3 cups sweet
cream and a little salt till tender; when done mix it with 1/2 ounce
gelatine which has been soaked in cold water; when this is well
mixed with the rice remove it from the fire, add the well beaten
yolks of 6 eggs, 3 or 4 tablespoonfuls sugar and when cold add 1
glass maraschino and the 6 whites beaten to a stiff froth; fill this
into a form and place it on ice to get firm; in serving turn the
cream onto a glass dish and garnish with macaroons.

529. +Rice Cream (with Chocolate).+-- Place 6 ounces well washed rice
with cold water over the fire, boil for a few minutes, drain in a
colander and rinse with cold water; return rice to saucepan, add 3
cups sweet cream, 1/4 teaspoonful salt and boil till tender; then mix
with 1 ounce gelatine which has been soaked for 5 minutes in cold
water; also add 6 tablespoonfuls sugar, 1 teaspoonful vanilla
extract, 1/4 pound finely grated chocolate and when cold add 1 pint
whipped cream; fill the mixture into a form, bury the form in finely
cracked ice with a little rock salt sprinkled between and let it
remain 4 hours; in serving dip the form into hot water and turn the
cream onto a glass dish. NOTE.--The chocolate may be left out of the
cream and a chocolate sauce served with it.

530. +Rice Cream (with Fruit).+-- Put 6 ounces well washed rice with
cold water over the fire, let it boil a few minutes and drain and
rinse it with cold water; return the rice to saucepan, add 3 cups
sweet cream, a little salt and boil till done; when cold mix it with
3 tablespoonfuls sugar, the grated rind of 1 lemon and 1/2 ounce
gelatine soaked in cold water; when nearly cold add 1 pint whipped
cream and put the mixture into a form with layers of preserved
fruit, such as cherries, peaches, plums, etc., between it; set the
form into a pail with layers of cracked ice and rock salt sprinkled
between; the form should be entirely covered with ice; set in a cold
place for 4 hours; in serving turn the cream out of the form onto a
glass dish and garnish with fruit jelly.

531. +Rice Croquett