Line a timbale-mold holding three pints with a quarter of a pound of pie-paste (No. 1077). Have ready three-quarters of a pound of boiled rice (No. 1172). Peel, core, and cut into quarters three fine, sound apples; put them into a saucepan with two ounces of powdered sugar, one ounce of butter, half a gill of cold water, and half a saltspoonful of salt. Cover, and let cook for ten minutes. Remove the lid, and add to the apples two tablespoonfuls of apricot marmalade (No. 1335). Stir slightly at the bottom for four minutes with the spatula, being careful to avoid breaking the apples. Cover the bottom and sides of the timbale with half a pound of the boiled rice; pour in the apples, lay the remainder of the rice on top, and cover with an ounce and a half of pie-paste. Put the timbale into a moderate oven, and cook for thirty minutes. When the surface is of a good golden color, remove, and put aside to cool thoroughly, leaving it at least two hours. Turn it over onto a dessert-dish, remove the mold, and lay the timbale in a short, low, wide freezer; cover, then put it in a tub of nearly the same size, filling it well with chopped ice; sprinkle the top and sides freely with rock salt, and freeze thoroughly for an hour and a half. Remove the cover carefully to avoid any ice or salt falling into the freezer. Take out the timbale, and wipe well the dish. Have ready one pint of whipped cream (No. 1254) with half a gill of maraschino; beat this well for two minutes. Pour it over the timbale, and send immediately to the table. Should there be no freezer handy, the timbale may be cooled by placing in the ice-box for three hours.