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Apples and Rice

  • 8 good-sized apples
  • 3 ounces of butter
  • 1/2 a lemon minced very fine
  • 6 ounces of rice
  • 1 1/2 pints of milk
  • sugar to taste
  • 1/2 a teaspoonful of grated nutmeg
  • 6 tablespoonfuls of apricot jam
Needed: Eight good-sized apples, three ounces of butter, the rind of half a lemon minced very fine, six ounces of rice, one and a half pints of milk, sugar to taste, half a teaspoonful of grated nutmeg, six tablespoonfuls of apricot jam. Peel the apples, halve them and take out the cores; place them into a stew pan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon peel. Stew the apples very gently until tender, taking care that they do not break. Boil the rice, with the milk, sugar and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the center; arrange the apples on it, warm the apricot jam, pour it over the whole, and serve hot.
Submitted by Cassyjean - Torrington, CT Oct 2, 2009 15 min 30 min 45 min

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