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Rice Apples

Boil half a pound rice in a custard-kettle till tender in one quart milk, sweetened with half tea-cup sugar; pare and core with apple corer seven or eight good-cooking apples, place in slightly buttered baking-dish, put a tea-spoon of jam or jelly into each cavity, and fill with rich cream; put the rice in around apples, leaving top uncovered; bake thirty minutes, then cover with the whites of two eggs, sift on sugar, and return to the oven for ten minutes. Serve with sweetened cream. -Mrs. S. M. Guy, Mechanicsburg.