Ingredients. - Two pounds of sour cooking-apples, four ounces of ground rice, four ounces of castor sugar, two ounces of butter, six eggs, one and a half pints of milk, four table-spoonfuls of moist sugar, or to taste, the rind of one lemon, thinly pared, two cloves, one inch of stick cinnamon.

Method. - Cook the apples with four tablespoonfuls of water, the moist sugar, butter, lemon rind, cloves, and cinnamon in a jar placed in a saucepan of boiling water, and when soft rub them through a hair sieve. Meanwhile mix the ground rice smoothly with a little cold milk, boil the remainder, add the blended rice and milk, and simmer gently for fifteen minutes. Now add the sugar, let the mixture cool a little, then add each yolk of egg separately, give the whole a good beating, and lastly stir in very lightly the stiffly-whisked whites of eggs. Fill a well-buttered souffle dish with alternate layers of rice and apple puree, piling the last layer of rice in a pyramidal form. Dredge well with castor sugar, and bake in a moderate oven for about thirty minutes.