Page:Mrs Beeton's Book of Household Management.djvu/1039

Rh Method.—Wash the rice, put it into a saucepan with the salt, lemon-rind and milk, simmer until the greater part of the milk is absorbed and the rice becomes tender, then stir in the butter and sugar, and remove the lemon-rind. Peel and core the apples, place them in a piedish, fill the cavities with raspberry jam or a little butter and sugar. Fill the spaces between the apples with rice, and bake in a slow oven until the apples are tender, but not broken.

Time.—About 1 hour. Average Cost, 8d. to 10d. Sufficient for 4 or 5 persons.

Ingredients.—4 or 6 cooking apples, 1 pint of water, 2 tablespoonfuls of moist sugar, 1 tablespoonful of fine sago, the rind and juice of ½ a lemon, a few drops of carmine or cochineal.

Method.—Peel and core the apples, keeping them whole. Boil the sprinkle in the sago, stir and cook until clear. Now add the apples, sugar, lemon-rind and juice, and simmer very gently until the apples are tender; then remove them, place them in a deep dish, add a few drops of cochineal to the syrup, and pour it over the apples.

Time.—From 40 to 60 minutes. Average Cost, 6d. to 8d. Sufficient for 4 or 5 persons.

Ingredients.—Apples. To each apple allow 1 tablespoonful of rice, ½ a pint of milk, or milk and water mixed, a clove, 1 teaspoonful of moist sugar.

Method.—Simmer the rice in the milk until all the milk is absorbed (a good pinch of salt should be added to the rice and milk, and, if liked, 1 tablespoonful of sugar to every pint of milk). Pare and core the apples, keeping them whole, fill the centre of each with sugar, and put in a clove, if liked. Cover with the rice, and tie each ball in the corner of a pudding cloth. Put into boiling water, and boil gently from 45 to 60 minutes. Serve with sugar.

Time.—About 2 hours. Average Cost, 1½d. to 2d. each. Allow 1 to each person.

Ingredients.—6 apples, raspberry jam. For the custard: ½ a pint of milk, 2 yolks of eggs, 1 white of egg, 1 dessertspoonful of sugar.

Method.—Pare and core the apples, keeping them whole; roll up an apple paring tightly, and place it in the centre of each apple. Put them in a deep baking dish, barely cover the bottom of the dish with cold water, place on the top an inverted dish or piedish to keep in the steam,