Rice with Apples

Prepare some minced apples, the same as for an apple charlotte (No. 3008), not having them too sweet. Blanch eight ounces of picked and washed rice, drain on a sieve, refresh and put it in a saucepan with some milk; cook it slowly without stirring, keeping it slightly consistent, and lastly mix in four ounces of powdered lemon sugar, a few spoonfuls of cream and a piece of butter; remove to a much slower fire in order to allow the liquid to became entirely absorbed, then take up the rice with a spoon and place it in layers on a deep dish, alternating each one with a layer of the apples, giving the whole a dome shape, and finishing with the rice. Dredge the top with cinnamon or vanilla sugar and serve at once.

Sugar Flavored with Vanilla.—Have four ounces of vanilla beans, split them in two, chop and pound them in a mortar with a pound and a half of loaf sugar until exceedingly fine, then pass through a fine hair sieve. Keep in a hermetically closed box in a dry place until needed for use.