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Windsor Pudding

Pare and core half a dozen cooking apples, and boil or bake them till quite soft. Beat them to a smooth pulp, and with them an ounce of best Carolina rice boiled in milk till it is tender, an ounce of powdered white sugar, a tea-spoonful of lemon-juice, and a pinch of grated lemon-rind. Whisk the whites of four eggs to snow, stir them into the pudding mixture, and beat it again till it is very light. Dip a pudding-mould into boiling water, take it out, and whilst it is hot pour the mixture into it; cover it, put it into a large pan of boiling water, and keep it boiling till the white of the egg is firm. Turn the pudding out, and pour round it a custard made with the yolks of the eggs. Serve immediately.