Rice with Apples

Ingredients

• x pint of milk
• J^ of a cupful of well washed rice
• ^ of a teaspoonful of salt
• i tablespoonful of sugar
• i tablespoonful of butter
• sufficient apples to measure i pint

Method

1. 1

   Cook together in a double boiler 0.5 pint of milk, 0.5 cupful of well washed rice, 1 teaspoonful of salt and 1 tablespoonful of sugar.

2. 2

   When half done add 1 tablespoonful of butter.

3. 3

   Peel, core and slice sufficient apples to measure 1 pint.

4. 4

   When all the milk is absorbed take the rice from the fire and arrange with the apples in layers in a buttered dish, having the first and last layers rice.

5. 5

   Cover closely and place in a hot oven for fifteen minutes.

6. 6

   Uncover, pour over the top 1 tablespoonful of melted butter, brown and serve with a clear sauce.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 42. The excerpt below is the record exactly as published.

Rice with Apples ' Cook together in a double boiler x pint of milk, J^ of a cupful of well washed rice, ^ of a teaspoonful of salt and i tablespoonful of sugar. When half done add i tablespoon- ful of butter. Peel, core and slice sufficient apples to measure i pint. When all the milk is absorbed take the rice from the fire and arrange with the apples in layers in a but- tered dish, having the first and last layers rice. Cover closely and place in a hot oven for fifteen minutes. Uncover, pour over the top I tablespoonful of melted butter, brown and serve with a clear sauce. 155 October^ 6. — Angels on Horseback. This is another name for a dish called '* pigs in blankets/' and while both are fanci- ful, the latter would seem to be the more ap- propriate one of the two. Select large, plump oysters, and for each oyster have ready a thin slice of fat bacon. Pick over, wash and dry the oysters on a cloth. Wrap each in a slice of the bacon, and fasten to- gether with a small wooden toothpick. Heat a frying pan smoking hot. Drop in a num- ber of the prepared oysters at a time, and turn from one side to the other until the bacon is brown and crisp. As taken from the pan, drain for an instant on unglazed paper. Continue to cook until all are done. Serve on a hot platter with a garnish of water- cress. Do not remove the toothpicks ; these are pulled from the bacon as eaten. 7. — Clam Boudinettes. For clam boudinettes, chop enough washed raw clams to measure i^ cupfuls. Add them to a sauce made with i tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.