Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

barberries or strips of bright-coloured jelly, and a dish of custards should be served with it, or a jug of cream. _Time._—From 30 to 40 minutes to stew the apples. _Average cost_, 1_s._ 6_d._ _Sufficient_ to fill a moderate-sized glass dish. _Seasonable_ from August to March. APPLE SNOWBALLS. _Ingredients._—2 teacupfuls of rice, apples, moist sugar, cloves. _Mode._—Boil the rice and milk until three-parts done; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender; then take them up, remove the cloths, and serve. _Time._—½ hour to boil the rice separately; ½ to 1 hour with the apple. _Seasonable_ from August to March. APPLE SOUFFLÉ. _Ingredients._—6 oz. of rice, 1 quart of milk, the rind of ½ lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, 1½ oz. of butter, 4 tablespoonfuls of apple marmalade. _Mode._—Boil the milk with the lemon-peel until the former is well flavoured; then strain it, put in the rice, and let it gradually swell over a slow fire, adding sufficient sugar to sweeten it nicely. Then crush the rice to a smooth pulp with the back of a wooden spoon; line the bottom and sides of a round cake-tin with it, and put it into the oven to set; turn it out of the tin dexterously, and be careful that the border of rice is firm in every part. Mix with the marmalade the beaten yolks of eggs and the butter, and stir these over the fire until the mixture thickens. Take it off the fire; to this add the whites of the eggs, which should be previously beaten to a strong froth; stir all together, and put it into the rice border. Bake in a moderate oven for about ½ hour, or until the soufflé rises very light. It should be watched, and served instantly, or it will immediately fall after it is taken from the oven.