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Cranberry and Ground Rice Jelly

Draw out a pint of cranberry-juice by putting the fruit and two or three cloves into a closely-covered jar, placing the jar in a saucepan of cold water on a moderate fire, and simmering gently for about half an hour. Mix the juice with three table-spoonfuls of ground rice and two of sugar, boil it gently until it thickens, and pour it into a mould which has been immersed in cold water. When cold, turn it out, and eat it with a little cream. A quarter of an hour to boil with the rice. Sufficient for four persons.