TO-DAY’S RECIPE.

Taranaki Central Press, Volume IV, Issue 410, 17 April 1937, Page 3

TO-DAY’S RECIPE.

Rice and Apple Souffle. I | You will need 11b of cooking apples, I 2oz ground rice, 2oz castor sugar, loz ■ butter, 3 eggs, i pint milk, 2 tablev ■ -jpoon granulated sugar, the rind of •?. a. lemon, clove, | inch of stick I cinnamon. ' Cook the apples With 2 tablespoons :of water, the granulated sugar, } butter-lemon rind, clove and cinnamon in a jar placed in a saucepan of I boiling water. When soft rub through a hair sieve. Meanwhile mix the ground rice smoothly wi:h a little cold milk, boil the remainder, add the blended rice and milk, and simmer gently for 15 minutes. Now add the sugar, let the mixture cool a little, then add each yolk of egg separately. Give the whole a good beating and lastly stir in very lightly the stiffly-whisked whites of eggs. Fill a well-buttered souffle dish with alternate layers of rice and apple puree, piling each layer of rice in a pyramidal form. Dredge well with castor sugar, and bake in a moderate oven for about 30 minutes.