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Apricots (au Riz)

Put a cupful of rice in a saucepan with a quart of milk, a piece of butter the size of a nut, two table-spoonfuls of sugar, and the rind of a lemon, Let all simmer gently, and when the milk is absorbed and the rice tender, add to it four well-beaten eggs. Boil up again, stirring all the time, to cook the eggs. Remove the lemon-rind. Put a gallipot in the middle of a large glass dish, and heap the rice round it; smooth it with the back of a spoon, and let it slope down to the edges of the dish. When it is cold, remove the gallipot, and place the apricots in the hollow, piling them pyramidically. They must be prepared thus: Take two dozen of the fresh fruit, sound and ripe: pare, stone, and slice them. Make a syrup of a breakfast-cupful of sugar and the juice of two lemons. When it is boiling, throw in the slices, and cook them quickly. A few of the kernels may be blanched and chopped and strewed over the fruit. Place a layer of apricot marmalade mixed with the syrup at the bottom of the hollow, and pile the stewed fruit on that. Time to stew the slices, five minutes. Probable cost, 4s. 6d. Sufficient for six or eight persons.