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Apple Tart With Rice Crust

(Confectionary.) - (The Lady's Own Cookery Book)







Pare and quarter six russet apples; stew them till soft; sweeten with

lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milk

till it becomes thick: sweeten it well with loaf-sugar. Add a little

cream, cinnamon, and nutmeg; lay the apple in the dish; cover it with

rice; beat the whites of two eggs to a strong froth; lay it on the top;

dust a little sugar over it, and brown it in the oven.











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