Apple Snowballs
INGREDIENTS. -2 teacupfuls of rice, 6 apples, moist sugar, cloves. AVERAGE COST, 6d.
Boil the rice and milk until three-parts done; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, mould the rice round them, and tis each ball separately in a cloth. Boil APPLE TART. until the apples are tender; then take them up, remove the cloths, and serve.
TIME. hour to boil the rice separately; 1/2 to 1 hour with the apple.
SEASONABLE from August to March.
Apple for soufflé for 6 persons. -6 oz. of rice, 1 quart of milk, rind of 1/24 lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, 1½ oz. of butter, 4 tablespoonfuls of apple marmalade.
AVERAGE COST, 1s.
Boil the milk with the lemon-peel until the former is well flavoured; then strain it, put in the rice, and let it gradually swell over a slow fire, adding sufficient sugar to sweeten it nicely. Then crush the rice to a smooth pulp with the back of a wooden spoon; line the bottom and sides of a round cake-tin with it, and put it into the oven to set: turn it out of the tin dexterously, and be careful that the border of rice is firm in every part. Mix with the marmalade the beaten yolks of eggs and the butter, and stir these over the fire until the mixture thickens. Take it off the fire; to this add the whites of the eggs, which should be previously beaten to a strong froth ; stir all together, and put it into the rice border. Bake in a moderate oven for about 1/2 hour, or until the soufflé rises very light. It should be watched, and served fall after it is taken from the oven. instantly it rises, or it will immediately TIME.- hour.
SEASONABLE from August to March.