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Apples and Rice

Put eight or nine good-sized apples, pared, cored, and sliced, into a saucepan with a little cinnamon, three ounces of sugar, a small piece of butter, and sufficient water to prevent burning. Allow them to simmer gently until reduced to a pulp, which must be spread at the bottom of a well-oiled pie-dish. Boil half a cupful of well-washed rice in a pint of milk, with a little cinnamon and sugar, until the milk is absorbed and the rice quite soft; then mix in the yolks of two eggs well beaten, and boil two or three minutes longer, stirring quickly. Pour over the apples, smooth it evenly, and place the dish in a quick oven to brown. Serve with sifted sugar. Time to bake, a quarter of an hour. Sufficient for four or five persons. Probable cost, 1s.