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Rice Bavarian Cream

Soak a tablespoonful of granulated gelatin in half a cup of cold water, dissolve over hot water, add quarter of a cup of sugar, quarter of a teaspoonful of salt and a teaspoonful of vanilla. Now stir in a cup of cooked rice, heated. Mix well, until cool, and then add a cup of cream, whipped stiff. Turn into a mold to stiffen. Serve with foamy sauce on page 115.