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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

RASPBERRY PYRAMID
 

 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 or milk.

Sister Hannah Ziegler, Royersford, Pa.