Duchess Of Fife's Pudding Recipe

Boil two ounces of rice in a pint of milk until quite tender. When done,

mix with it a quarter of an ounce of Nelson's Gelatine soaked in a

tablespoonful of water. Line the inside of a plain mould with the rice,

and when it is set fill it up with half-a-pint of cream, whipped very

stiff and mixed with some nice preserve, stewed fruit, or marmalade.

After standing some hours turn out the pudding, and pour over it a

delicate syrup made of the same fruit as that put inside the rice.

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