and add the flavoring. Rinse mold, in cold water, drain, pour in part of the cooked mixture, add a layer of cherries and continue until mold is filled. Set on ice to chill. May be served in tall glasses, as illustrated, or unmolded on a flat serving platter.
Caramel Rice[1]
6 cups milk
1 cup rice
1¼ cups granulated sugar
1 teaspoon salt
2 slightly beaten eggs
Grated rind of half an orange
Cook rice, salt, the quarter cup of sugar and milk together in a
double boiler until rice is tender. Remove from fire, add grated
rind and beaten eggs and mix well.
Put the cup of sugar in a small saucepan over the fire and stir constantly until it is a golden brown liquid. Have a mold heating, and when very hot pour the liquid in it, turning the mold so that all parts are coated. Turn the rice into the mold and set it in a pan of water in a hot oven for 20 minutes, having the mold covered the entire time.
Remove from oven, let stand until cold, unmold and serve with the caramel sauce that is in the mold.
Milk Cream[A]
1½ cups hot milk
½ cup cold milk
3/8 cup granulated sugar
3 eggs
½ ounce granulated gelatine
1 teaspoon vanilla
Pinch of salt
Soak gelatine in the cold milk for 10 minutes. Heat balance of
milk in a double boiler, add salt, sugar and beaten yolks, stirring
- ↑ Prepared for "The Story of Milk" by A. Louise Andrea.
