Imperial Rice Pudding

Coat a two-quart pudding mold with almond ice cream (No. 3461). Have some vanilla ice cream (No. 3458) and mix into it half as much well-drained whipped cream. In the bottom of the mold inside the coating range a layer of this vanilla cream and on it one of paradise rice (No. 3456); place over this some biscuits and macaroons steeped in maraschino, and cover with more vanilla cream, then more rice and a salpicon of fruits, finishing with vanilla cream, so that the mold be entirely full and the cover packed on tight. Imbed and freeze one hour and a half; unmold and dress on a napkin, and serve with a sauce made of apricot marmalade (No. 3675) dissolved in maraschino, stirring in some thoroughly drained whipped cream (No. 50).