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Apples and Apricots, Chartreuse Of

Put a quart of new milk into a stewpan with a cupful of rice, the rind of a lemon or a little cinnamon, two table-spoonfuls of sugar, and a piece of butter the size of a nut. Let it simmer gently until the milk is nearly all absorbed; then beat it well, and place a thick layer of it at the bottom of a well-buttered pie-dish. Pare and core half a dozen good-sized apples, but neither divide them nor open them quite through. Fill the cavity in each with a little butter and sugar. Arrange them in the dish, and pour the rest of the rice round them, making the whole smooth. Put the dish into a moderate oven, and when sufficiently cooked, put a large spoonful of apricot jam at the top of each apple. Serve with sifted sugar. Time to bake, forty minutes. Sufficient for six persons. Probable cost, 1s. 8d.