Two dessert-spoonful of rice
One dessert-spoonful of sugar
Milk
Ice
Slices of preserved fruit
Half a glass of Maraschino
Pineapple
Half a pint of whipped cream
Garnish of glace fruits or a few brandy cherries

"Boil two dessert-spoonful of rice and one of sugar in milk. When sufficiently boiled, drain the rice and let it get cold. In the meantime place a mould on ice, and decorate it with slices of preserved fruit, and fix them to the mould with just enough nearly cold dissolved isinglass to keep them in place. Also put half a pint of blanc-mange on the ice, and stir it till it is the right consistency, gradually add the boiled rice, half a glass of Maraschino, some bits of pineapple cut in dice, and last of all half a pint of whipped cream. Fill the mould with this, and when

it is sufficiently cold, turn it out and serve with a garnish of glace fruits or a few brandy cherries."

This recipe was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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