178 THE STORY OF MILK 



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 * 



6 cups milk 



1 cup rice 



134 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, umnold and serve with 

 the caramel sauce that is in the mold. 



Milk Cream * 



13^ cups hot milk 



Y2 cup cold milk 



3/8 cup granulated sugar 



3 eggs 



Y2 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. 



