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Cream of Rice, with Prunes

Cook one-quarter of a cupful of rice in a cupful and a half of milk. Make a boiled custard with three yolks of eggs, half cupful of sugar and half cupful of milk. Add onethird of a package of gelatine softened in cold water and strained over the rice. Let cool. Fold in a pint of whipped cream, twelve sifted prunes and lemon juice.