Boil one quart of milk with a cupful rice. When cold, add half a cupfull of sugar, a few drops of vanilla, a teaspoonful of maraschino, a spoonful of whipped cream, an ounce of gelatin dissolved in a little milk, and two tablespoonfuls of grated pineapple. Fill up timbals, pour apricot jelly over, and serve.
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