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Rice, Apple

Boil four ounces of rice in milk, with sugar and lemon-peel chopped fine, till it becomes tender. Peel and core six apples, let them simmer in sugar and water with the juice of a lemon till they are so tender that a fork will easily pass through them; then take them off and let them drain. Make in the same syrup reduced, a marmalade with four apples, which is to be mixed with the rice, and the yolks of three eggs. Spread this marmalade on a baking-dish; place the six apples in it in such a manner that the hollow part will be uppermost and even with the rice; bake them in a moderate oven. The moment before serving, fill the centre of the apples with apricot marmalade, or any other preserve you please. Or you may make the foundation entirely of apple marmalade, filling the apples with preserves when you place them in the dish, and masking the whole with rice.