Household cookery and laundry work

Pare, core, and quarter the apples. Put the sugar in a flat pan with one teacupful of water, and let it boil for a minute or two, then place the quarters of apples in the sugar and put cn the lid, and allow them to simmer slowly till tender; then take out the apples, and boil the syrup till it is reduced and quite thick. Put the rice well washed in a sauce-pan with a breakfast-cupful of water ; allow it to boil and absorb the water, then add two breakfast-cupfuls of milk, and boil slowly without stirring, for about 20 minutes, till it is quite tender, and has taken up the milk ; sweeten, and add a little lemon or cinnamon flavouring to taste. It should be dry but sufficiently cooked. Make a border of the rice neatly round a dish, and place the apples in the centre, pouring the reduced syrup over them. Whip up the whites of 3 eggs till quite stiff (about 10 minutes), adding a teaspoonful of sugar during the process, and pile this smoothly over rice and apples in the shape of a pyramid. Sprinkle sugar over rather thickly, and brown very lightly in the oven or front of the fire. The yolks of the eggs will make a custard pudding or LEMON CREAM. 1 Lemon. | ± lb. Sugar. | 3 Eggs. Put half a pint of water, the peel of a lemon, and sugar on to boil, and afterwards strain and allow to cool. Mix the lemon juice and the yolks of 3 eggs, and stir constantly till it thickens, but does not boil Serve in glasses or cups. HOMINY. 1 tea-cupful of Hominy. | 2 breakfast-cupfuls of Milk. Put a tea-cupful of hominy into a breakfast-cupful of boiling water to soak for 12 hours. Put the soaked hominy into a small basin with 2 breakfast-cupfuls of milk, and stir it through. Cover the basin with paper, and place it in a covered saucepan with a little water, and steam it for an hour. The hominy will then have absorbed all the milk, and with the addition of a table-spoonful of sugar, may be used to eat with jam or treacle. Or it may be put into a mould, and when cool will turn out a nice white shape. HOMINY PUDDING. 1 cup Hominy. 1 handful Currants. 2 Eggs. Milk. Sugar. Prepare the hominy according to the directions given in the previous recipe. That is, soak in water, add milk, and steam. Then stir in a breakfast-cupful of milk in addition, a tea-spoonful of butter, 2 table-spoonfuls of sugar, and a handful of currants, washed and dried. Beat up 2 eggs and add them. Mix the whole well, and pour it into a pudding dish to bake, either in the oven or on a toaster in front of the fire for half an hour. Skimmed milk is quite good enough to use. HOMINY AND CHEESE. ^ cup Hominy prepared. Milk. k lb. Cheese. Pepper and Salt. Prepare half a teacupful of liominy as already described. Then take £ lb. of good cheese, and grate it; put it into a small pan with half a pint of milk, and stir over the fire till it nearly boils, and the cheese is quite dissolved ; then add a little pepper and salt, and a little mustard. Stir all among the hominy, and mix well. Pour it out on a shallow dish, and toast in front of the fire to brown the top a little. This is a most delicious breakfast or supper dish. MACARONI AND CHEESE. 1 lb. Macaroni. | pint Milk. 2 table-spoonfuls grated Bread. 2 oz. Cheese. | teaspoonful Mustard. Salt. Cayenne Pepper. ^ oz. Butter.