Rice with Maraschino

Boil half a pound of rice in milk; when dry and soft sweeten it and two minutes after remove and put away to cool. Dilute it with a few spoonfuls of vanilla syrup (No. 3165) and three tablespoonfuls of maraschino and keep it on one side. Freeze a dome mold in pounded ice and salt for a quarter of an hour before opening it; when cold range the ice inside of it in layers, bestrewing each one with candied fruits cut in large dice. After the mold is full first close the opening with a round piece of paper larger than itself, then with its own cover, closing the joints with butter so that the salted water cannot penetrate inside; cover also with salted ice and one hour later wash the mold quickly in warm water, dry and invert the rice on a cold dish.