French dishes for American tables

532. Rice Pudding (another way). Wash six ounces of rice, changing the water several times ; boil it in boiling water for ten minutes, then put it in cold water for a moment, drain it, and put it in a saucepan on the fire with three pints of milk, six ounces of sugar, a little grated lemon-peel, a pinch of allspice, and very little nutmeg. Simmer gently for an hour, add, one by one, four eggs, and stir until well mixed ; pour your rice into a deep dish which you have buttered, send it to the oven until well colored, then remove it from the oven, put it on ice, and serve it extremely cold. 533. Apple Charlotte. Pare three dozen apples, put them in a saucepan on the fire with half a glass of water and half of the peel of a lemon ; when your apples are soft, remove the lemon-peel, add six ounces of sugar, four ounces of peach marmalade, and reduce one half, stirring constantly, so that the apples do not stick to the saucepan. Butter a tin mold, cut a piece of bread a quarter of an inch thick, the size and shape of the bottom of your mold, dip it in melted butter, and place it in your mold ; then cut some pieces of bread, the same thickness as above, the height of your mold and about two and a half inches wide. Place them around the sides (having dipped them in melted butter), one piece slightly overlapping the other. Pour the apples in the center, cover with a piece of bread dipped in melted butter, and send to the oven for about an hour ; drain off the butter, turn your charlotte out of the mold, and serve with the following sauce : Put in a saucepan half a pound of peach marmalade with half a glass of water, two ounces of sugar, and stir all well together until boiling, press through a sieve, heat again on the fire, adding two liqueur-glasses of rum. 534. Apples a la Conde. Pare eight apples, in which cut a hole in the center ; put them in a saucepan on the fire with four ounces of sugar, enough water to cover them, and half of the peel of a lemon. When the apples are soft, remove the lemonpeel, drain them, and strain the juice, which reduce on the fire two thirds. Boil half a pound of rice (which you have previously washed) in boiling water ten minutes ; then put it in cold water for a moment, drain, and put it in a saucepan on the fire with a pint and a half of milk, six ounces of sugar, and a teaspoonful of extract of vanilla ; boil gently three quarters of an hour ; put your rice, about an inch in depth, on a dish, arrange your apples on top, fill the center with currant jelly, or any jam you wish ; pour over them the juice which you have reduced, decorate them with blanched almonds cut in small pieces, citron, or angelica cut in small pieces, and then put them on the ice, and, when very cold, serve. 535. Compote of Apples. Pare ten apples, in which cut a hole in the center, put them in a saucepan with enough water to cover them, six ounces of sugar, and the rind of a lemon ; simmer very gently until quite soft, without breaking ; drain them, and reduce the juice three quarters on the fire, strain, pour it over your apples, which you have placed on a dish, and serve.