Title: Raspberry Pyramid
Categories: Dessert
Yield: 4 Servings

Text

Wash 1/2 pint of good hard rice, put it into a quart of milk and cook in a double boiler till the rice is quite soft, season with 1/2 teaspoonful of salt; then while hot spread on a large plate 1/4 of an inch thick and cover this with ripe raspberries; sprinkle with sugar, then another layer of rice and berries, making each layer smaller than the preceding one, so as to form a pyramid; let it stand until quite cold. Serve in perpendicular slices with sweetened cream of milk. (Royersford, Pa.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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