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French Rice Pudding

Mrs. D. McCraney.

Steam or carefully cook one cup full of rice. Meanwhile take six grated tart apples, yolks of four eggs, one cup of sugar, nutmeg to taste one glass best wine, and one lemon, part of juice of which you reserve for whites of eggs; bake these, well whipped together, in the oven. Then form a pyramid of layers of rice and the apple mixture, making the first and last of rice ; then take the whites of the eggs whipped stiff and flavoured with the lemon juice; cover the whole evenly with a long bladed knife dipped in cold water; sift and put white sugar over the whole, and place in the oven until of a delicate brown colour. If the sugar be not sifted on top, the surface is only glazed and pasty in appearance.