Meringued Peaches

Cook half a pound of rice in milk, proceeding the same as for rice with apples (No. 3115); finish with cream and butter. Cut six peaches in four, remove the kernels and plunge them into boiling water until the skins peel off, then drain on a cloth and cut them up into small quarters; besprinkle over with sugar. With the cooked rice form with a spoon any style of border, leaving a hollow in the center; inside of this dress the quartered peaches in layers, brushing them over with apricot marmalade (No. 3675) and alternating with thin layers of the rice; the whole to be covered with the rice and this with a layer of meringue (No. 140); smooth the surface, decorate with meringue, dredge with fine sugar and dry in a very slow oven for twenty minutes.