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Baden Baden Pudding

Wash thoroughly a teacupful of rice and place it in a saucepan with a piece of stick vanilla and half a pint of milk, boiling until soft. Just previous to the rice becoming fully cooked, put in half an ounce of dissolved gelatine and boil it; sweeten a pint of cream with four tablespoonfuls of sugar and whip to a stiff froth, and when cooked take the rice from the fire and let it cool slightly, then stir in the cream at once. Rinse a mould with cold water, pour in the mixture and put it in a cold place until firm. When ready to serve, dip the mould into tepid water, wipe it and turn the pudding out onto a dish covered with a fancy dish-paper or folded napkin garnished with preserved fruit.