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GENEVA PUDDING (sometimes called George Pudding)

Put half a cupful of best Carolina rice into a saucepan with a pint of new milk, a piece of butter the size of a nut, four table-spoonfuls of sugar, and three cloves. Simmer gently till the milk is absorbed, and the rice quite tender. Take out the cloves, beat the rice thoroughly, and add twelve large apples, boiled till reduced to a pulp. When cold, mix with the rice and apples four well-beaten eggs, and a glass of sherry. Pour the mixture into a well-buttered pie-dish, and bake in a moderate oven till lightly browned. Serve with wine sauce. Time, three-quarters of an hour to bake. Probable cost, 1s. 3d., exclusive of the wine. Sufficient for five or six persons.