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Apples (souffle of) in Rice

Put into a saucepan a quart of new milk, a cupful of rice, the rind of half a lemon, a piece of butter the size of a nut, and sugar to taste. Let it simmer very gently until the milk is absorbed and the rice quite tender. Beat it well for four or five minutes; brush the edges of a good-sized dish with white of egg to make the rice adhere, then lay it round in a border about four inches wide. Take a breakfast-cupful of apple jam, and mix with it a piece of butter, melted, the size of an egg, and the well-beaten yolks of three eggs. Stir this over the fire gently for a few minutes, then add the whites of four eggs whisked to a froth. Fill the dish and bake in a good oven until the souffle rises. Serve immediately. Time to bake, about half an hour. Sufficient for six persons. Probable cost, 1s. 8d.