Required: One pint of milk. Three ounces of rice. Two ounces of castor sugar. One pint of stewed sieved apples. Three eggs. One ounce of butter. One lemon-rind.

Apple mould

Boil the milk with the thinly-pared lemon-rind in it. When it is well flavoured, take out the rind, sprinkle in the rice, and let it simmer very slowly till the rice is soft and has absorbed all the milk. Add the sugar, and beat it in with a spoon. Take a cake-tin, line the sides and bottom of it with rice, pressing it well on, then put in a cool oven for a few minutes to dry the rice. Melt the butter gently. Separate the yolks and whites of the eggs, beat up the yolks, add them and the butter to the apple pulp, and stir the mixture over the fire lor a few minutes. Whisk the whites to a stiff froth, stir them lightly into the apple. Pour the mixture into the middle of the rice-lined tin. Lay a piece of greased paper over the top. Put the tin in a quick oven, and bake for about twenty minutes. Turn the souffle carefully on to a hot dish, and serve at once.