1397. INGREDIENTS.--6 oz. of rice, 1 quart of milk, the rind of 1/2
lemon, sugar to taste, 1/2 saltspoonful of salt, 8 apples, 1/4 lb. of
sugar, 1/4 pint of water, 1/2 pint of boiled custard No. 1423.

_Mode_.--Flavour the milk with lemon-rind, by boiling them together for
a few minutes; then take out the peel, and put in the rice, with
sufficient sugar to sweeten it nicely, and boil gently until the rice is
quite soft; then let it cool. In the mean time pare, quarter, and core
the apples, and boil them until tender in a syrup made with sugar and
water in the above proportion; and, when soft, lift them out on a sieve
to drain. Now put a middling-sized gallipot in the centre of a dish; lay
the rice all round till the top of the gallipot is reached; smooth the
rice with the back of a spoon, and stick the apples into it in rows, one
row sloping to the right and the next to the left. Set it in the oven to
colour the apples; then, when required for table, remove the gallipot,
garnish the rice with preserved fruits, and pour in the middle
sufficient custard, made by recipe No. 1423, to be level with the top of
the rice, and serve hot.

_Time_.--From 20 to 30 minutes to stew the apples; 3/4 hour to simmer
the rice; 1/4 hour to bake.

_Average cost_, 1s. 6d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from July to March.

APPLES A LA PORTUGAISE.

1398. INGREDIENTS.--8 good boiling apples, 1/2 pint of water, 6 oz. of
sugar, a layer of apple marmalade No. 1395, 8 preserved cherries,
garnishing of apricot jam.

_Mode_.--Peel the apples, and, with a vegetable-cutter, push out the
cores; boil them in the above proportion of sugar and water, without
being too much done, and take care they do not break. Have ready a white
apple marmalade, made by recipe No. 1395; cover the bottom of the dish
with this, level it, and lay the apples in a sieve to drain, pile them
neatly on the marmalade, making them high in the centre, and place a
preserved cherry in the middle of each. Garnish with strips of candied
citron or apricot jam, and the dish is ready for table.

_Time_.--From 20 to SO minutes to stew the apples.

_Average cost_, 1s. 3d.

_Sufficient_ for 1 entremets.

_Seasonable_ from July to March.

APPLES IN RED JELLY.

(_A pretty Supper Dish_.)

1399. INGREDIENTS.--6 good-sized apples, 12 cloves, pounded sugar, 1
lemon, 2 teacupfuls of water, 1 tablespoonful of gelatine, a few drops
of prepared cochineal.