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Rice and Apples

Simmer six ounces of rice in a quart of milk till it is tender and has absorbed the liquor. Sweeten it, and flavour with grated nutmeg or grated lemon-rind. Pare eight or ten large apples, quarter and core them, and lay them in a saucepan with the chopped rind and strained juice of a large fresh lemon, four table-spoonfuls of powdered sugar, and a wine-glassful of water. Let them simmer gently until they are tender, then drain them on a sieve. They must not be allowed to break. Spread the rice on a dish, and make it slightly hollow in the centre. Lay part of the apples upon it, spread more rice over these, then add more apples, and repeat until the ingredients are used, and the rice has assumed the form of a pyramid. Boil the juice which drained from the apples to a thick syrup, and pour this hot over the whole. Garnish the dish prettily with angelica or with lemon or orange-rind cut into strips and stewed in the syrup. Serve either hot or cold. Time, three-quarters of an hour to simmer the rice, half an hour to stew the apples. Probable cost, 1s. 2d. Sufficient for five or six persons.