tron, 1/2 cup well
cleansed currants, 1/2 cup sugar and stew slowly until apples are
soft; add 1/2 cup currant jelly or fruit marmalade and set aside to
cool; butter a pudding dish, put in a layer of rice and over it a
layer of apples; continue in this way alternately with rice and
apples till all are used; let the last layer be rice; put little
pieces of butter all over the top of rice and bake 3/4 hour; serve
either hot or cold.

524. +Cream of Rice Flour.+-- Mix in a saucepan 4 tablespoonfuls rice
flour with 1 quart milk and add 4 tablespoonfuls sugar, 1 ounce
finely cut orange peel, the yolks of 6 eggs and the grated rind of 1
lemon; stir this over the fire until it begins to boil; remove it
from the fire, add the whites beaten to a stiff froth and serve it
when cold in a glass dish; sprinkle it with sugar, hold a red hot
shovel over to brown the sugar and serve without sauce.

525. +Rice kalte Schale (with Cream).+-- Put 1/4 pound rice with cold
water over the fire, boil 5 minutes, drain in a colander and rinse
with cold water; return rice to saucepan and add 1 quart milk, 1/2
teaspoonful salt, a piece of cinnamon and a little vanilla and lemon
peel; when done remove peel and cinnamon and add the yolks of 4 eggs
and 1 quart boiling hot cream; sweeten to taste and serve when cold.
NOTE.--Milk may be substituted for cream.

526. +Rice Jelly.+-- Mix 1/4 pound rice flour with 1 quart milk and add
1/4 pound sugar, 1/2 ounce gelatine which has been soaked for a few
minutes in cold water, 6 pounded bitter almonds and a little lemon
peel; stir this over the fire constantly and boil 15 minutes; remove
lemon peel, fill the mixture into a form which has been well rinsed
out with cold water and sprinkled with sugar and set the form on ice
to cool; in serving turn the jelly out onto a dish and send fruit
syrup to table with it.

527. +Apples with Rice Border.+-- Place a saucepan with 1/2 pound rice
covered with cold water over the fire, boil a few minutes, drain the
rice in a colander and rinse with cold water; then return it to
saucepan, cover with 1 pint milk and boil till tender and thick;
then stir through it carefully 1 tablespoonful butter, 3
tablespoonfuls sugar, the grated rind of 1/2 lemon and the yolks of 2
eggs; next butter a mould (special moulds are made for rice border),
fill it with rice and set in a warm place for 10 minutes; pare 12
small tart apples, remove the cores without breaking the fruit and
boil t