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(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 Egg--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.

Other Recipes

Souffle Of Apples And Rice

Prepare 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

and spoil.

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