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Apricots with Rice

Wash and drain well one gill best quality rice; place it in a small saucepan with one pint cold milk, one saltspoon salt, three tablespoons powdered sugar, one teaspoon vanilla essence and the rind of a quarter of a sound lemon. Stir well with a wooden spoon. Set the pan on the fire and let slowly cook for fifty minutes, stirring once in a while meantime. Dress the rice on a hot dish.

Open a pint can of apricots, drop them with the liquor into a small saucepan and let come to boiling point. Lift the apricots up with a skimmer, arrange on top of the rice. Pour one tablespoon Swiss kirsch into the liquor of the apricots, boil for ten minutes, then pour the liquor over the apricots and serve.