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Boiled Rice and Cream

Pour one pint of cold milk into a saucepan, add one pint of cold water, and one-half saltspoonful of salt, and place the pan on a hot range; when boiling, throw in four ounces of well-cleaned raw rice, and with a spatula stir slowly and constantly at the bottom for twenty-five minutes while it is cooking. Take the pan from the fire, and add immediately four ounces of powdered sugar and one ounce of butter, and mix well together with a spatula for two or three minutes. Transfer the mixture into another vessel, and stand it in a cold place for one hour. Whisk to a stiff froth one pint of rich cream, cover the basin with a napkin, and let it stand for twenty minutes; should there be any milk settled at the bottom, pour it off, and add to the cream two ounces of powdered sugar and one teaspoonful of vanilla flavoring; then with a wire whisk beat together for two minutes longer; take the rice from the vessel, drop it gradually into the whipped cream and mix the whole slowly and carefully together for three or four minutes. Line a two-quart melon-shaped mould with three ounces of peach marmalade, fill the mould with the preparation, place on the cover, and after putting a little broken ice at the bottom of the pail, lay in the mould and cover carefully and entirely with broken ice, and freeze for one hour. Have ready a vessel with two quarts of lukewarm water, lift up the mould from the pail, dip it into the water, wash off the ice and raise it up immediately, remove the cover, turn the preparation onto a cold dish, and send it to the table.