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Rice and Apple Cake

Take half a pound of rice, boil it in milk till tender and in a thick mass, adding sugar, grated lemon-peel, and a cupful of peach-water, or flavour with two spoonfuls of orange-flower water and one ounce of pounded bitter almonds. Stir the mixture well, that it may not burn. Peel twelve large apples, slice them thin, and stew them in a glassful of wine and a little water, adding some sugar and grated lemonpeel. Let them stew till they become a fine marmalade. When the apples and rice are both cold, take a cake-form, cover it thinly with rice, spread the apples over it, spread rice again about the thickness of a quarter of an inch, then apples, and so on, the last layer being rice. Set the cake in the oven for a quarter of an hour, turn it out when cold, and send to table with punch or custard sauce poured over it.