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Apple Chartreuse

Boil gently a cupful of the best rice and a little finely-grated lemon-rind in a quart of milk, until the rice is tender and the milk absorbed in it; add sugar to taste. Then take eight or ten apples, and core without breaking them: put them in a dish with a little raspberry or red currant jam in each hollow, and place the rice between the apples until the dish is full. Brush the whole over with the white of an egg, and sift a little sugar over it. Bake in a quick oven. Time to bake, one hour. Sufficient for six persons. Probable cost, 1s.