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APPLES AND RICE (another way)

Simmer a cupful of rice in a quart of milk until the rice is tender and the milk absorbed. Add a heaped-up table-spoonful of sugar, and half a dozen drops of essence of almonds. Beat well for a few minutes, then place in the centre of a large dish a round jar, and pour the rice round it. Pare, core, and cut six or eight large apples into slices half an inch thick. Fry them in boiling oil or butter until they are cooked through, but do not allow them to break; stick them into the rice, and ornament it prettily with coloured jam, pink sugar, red jelly, or in any way that the fancy may suggest. Before serving, lift the jar from the centre of the dish, and fill the hole with a good custard (see CUSTARD). This may be eaten either hot or cold. Time to boil the rice, forty minutes. Sufficient for six persons. Probable cost, 2s.