Other Recipes from SWEETSYorkshire Tea Cakes
Apples And Rice
Black Cap Pudding
APPLES AND RICE(Sweets) - (The Art Of Living In Australia)
3 Large Apples--2d.
2 oz. Rice--1d.
2 oz. Sugar--1/2d.
1 tablespoonful Jam--1d.
1/2 pint Milk--1d.
Total Cost--61/2 d.
Time--Half an Hour.
Peel the apples and scoop out the core and fill in with jam; put into a
pie-dish and bake till the apples are soft. While they are baking, boil
the rice and milk together till the rice is soft and the milk absorbed.
Beat in the egg and sugar, pour over the apples; brush over with milk,
and bake till a nice colour. Serve either hot or cold.
Souffle Of Apples And RicePrepare some rice of a strong solid substance; dress it up all round a
dish, the same height as a raised crust, that is, about three inches
high. Have some marmalade of apple ready made; mix with it six yolks of
eggs, and a small piece of butter; warm it on the stove in order to do
the eggs; then have eight whites of eggs well whipped, as for biscuits;
mix them lightly with the apples, and put the whole into the middle of
the rice. Set it in a moderately hot oven, and, when the souffle is
raised sufficiently, send it up quickly to table, as it would soon fall
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