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Plums in Ambush

Boil rice in milk until tender and quite dry; sweeten it to taste with powdered sugar. Pour it into a border mold to set; if a border mold is not at hand, take one of the ordinary kind of a plain pattern; set a jam pot nearly filled with water in the center, then pour the rice into the mold and set away to get cold.

When ready to serve, remove the jar, turn the rice out carefully (it should form a compact wall), and fill the hollow with rich stewed plums. Pour a little of the syrup over the rice, and mask the plums with whipped cream.