3 tablespoons Sherry.

1/2 teaspoon Vanilla.

1/2 cup slivered Almonds.

1/4 cup Rice.

2 cups Milk.

1/2 cup Sugar.

2 tablespoons Gelatin.

Cook the rice and the milk together until the rice is tender, being careful not to scorch it. Soften the gelatin in 1/4 cup cold water; dissolve it in the hot rice mixture. Add the vanilla, sherry and sugar. Cool. When it begins to jell stir in the almonds that have been sliced in slivers, and the whipped cream. Pour into serving bowl and chill until firm. Serve with Fruit Sauce (See under "sauces").