Cauliflower with Marchioness Rice

Blanch half a pound of rice; cook it in milk for half an hour, pass through a fine sieve and mix with it double as much hazel-nut ice cream (No. 3464). Fill a cauliflower-form mold with three pints of this preparation, keeping a cavity in the center, and fill this with the well-cooked boiled rice marinated in vanilla syrup and having added to it a salpicon of fresh fruits, macaroons and lady fingers steeped in maraschino. Close the mold after it is quite full, pack in salted ice and freeze for one hour, then unmold on a folded napkin and serve with a separate sauce-boatful of sauce prepared with vanilla ice (No. 3458) and maraschino mixed together, to which add an equal volume of whipped cream (No. 50).