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RICE (a la Trinidad)

Boil together four ounces of rice and a pint and a half of milk; sweeten to taste and add two ounces of grated cocoa-nut, fresh or dried. Stir in a gill of cream, then pour the mixture into a plain border mould, and set on ice to stiffen. Turn out when set, and garnish the top of the border with claret jelly (see WINE JELLY, CLARET). This may either be chopped or put into tiny fancy moulds. Fill the centre with whipped cream flavoured with vanilla and coloured pink with a few drops of cochineal. On the top sprinkle a little more cocoa-nut with a pinch of chopped pistachios. Garnish the base with pink and green candied fruits. Probable cost, 1s. 9d.