les by paring, dividing midway
between the stem and blow ends, and removing the cores. Fill the
cavities with quince or pineapple jelly; put the apples in a shallow
stewpan with a half cup of water, cover, and steam till nearly tender.
Put the rice, which should be very moist, around the bottom and sides of
a pudding dish; place the apples inside, cover, and bake ten minutes.
Serve with cream flavored with quince or lemon.

RICE AND TAPIOCA PUDDING.--Soak one half cup of tapioca over night
in a cup of water; in the morning drain off the water if any remains.
Add to the tapioca half a cup of rice, one cup of sugar, one cup of
raisins, and eight cups of new milk, with a little grated lemon rind for
flavoring. Put all in an earthen pudding dish on the top of the range,
where it will heat very gradually to the boiling point, stirring
frequently. When the milk boils, put the pudding in the oven, and bake
till the rice grains are perfectly tender but not broken and mushy. From
twenty minutes to half an hour is usually sufficient. When taken from
the oven, it will appear quite thin, but after cooling will be of a
delicious, creamy consistency. Serve cold.

RICE-FLOUR MOLD.--Braid two tablespoonfuls of rice flour with a
little milk and stir the mixture into a pint of boiling milk to which
has been added three tablespoonfuls of sugar, and a little salt if
desired. Let this boil until it thickens, then mold, and serve with
cream and sugar or with lemon, orange, or other fruit sauce.

RICE AND STEWED APPLE DESSERT.--Steam or bake some rice in milk
until tender, sweeten slightly and spread a layer of the rice half an
inch thick on the bottom of a pudding dish, then a layer of
lemon-flavored apple sauce, which has been rubbed through a colander and
afterward simmered on the range until stiff. If preferred, the sauce may
be prepared by first baking the apples, and then rubbing the pulp
through a colander. Add another layer of rice, then one of sauce, and so
on until the dish is full. Bake in a moderate oven and serve hot. If the
apples are not very tart, part stewed and sifted cranberries may be used
with them.

RICE AND STRAWBERRY DESSERT.--Soak a cup of rice in one and a half
cups of new milk; place all in an earthen dish, and steam an hour, or
until dry and tender, stirring occasionally for the first fifteen
minutes. When the rice is done, place in the bottom of cups previously
moistened with cold water, five nice hulled straw