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Jerusalem Pudding

Boil a quarter of a cup of rice twenty minutes, drain and throw into a bowl of cold water. Cut three figs and three ounces of preserved ginger into tiny pieces, cover with a gill of sherry and soak fifteen minutes. Cover half a box of gelatine with half a cup of cold water and soak thirty minutes. Whip one pint of cream, put into a basin and stand on the ice or in a very cold place. Sprinkle over the cream half a cup of powdered sugar and a scant teaspoon of vanilla.

Drain the rice and spread it on a towel to dry, after which add it to the cream, stirring lightly; then add fruit, and lastly the dissolved gelatine, and stir into the mixture. Stir all slowly until it begins to harden, and then turn it into a mold that has been filled with water. Do not wipe the mold.-Mrs Clinton Locke, Chicago.