Ingredients. - Four pounds of sour cooking apples, six ounces of rice, two ounces of butter, sugar, about three pints of milk, one-half of a teaspoonful of ground cinnamon, salt.

Method. - Wash and drain the rice, place it in a stewpan with two pints of milk, and two good pinches of salt, cook until tender, adding more milk as required, and sweeten to taste. While the rice is cooking, pare, core and slice the apples, place them with the butter, cinnamon, and two good tablespoonfuls of sugar in a jar, stand the jar in a saucepan half full of boiling water, cook until tender, then rub through a fine sieve. Butter a fireproof china souffle dish, arrange the rice and apple puree in alternate layers, letting rice form the bottom and top layers, and bake in a moderate oven from thirty-five to forty minutes.