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Fruit Rice

Put one breakfast cupful of well-washed rice into a saucepan with six tablespoonfuls of moist sugar, a tablespoonful of butter and three pints of milk, and boil gently until tender, stirring it occasionally. Rinse out a mould with cold water, then line it round the bottom and sides with any kind of canned fruit, pour the rice gently into the prepared mould, being very careful not to disarrange the fruit, and set it in a cold place. Whip one pint of thick cream with the juice of the fruit. When quite set turn the contents of the mould out onto a fancy dish, pour the whipped cream over and round it, and serve. The cream should not be whipped until a half an hour before needed.