3 c. milk
1/4 tsp. salt
1 tbsp. grated lemon peel
4 eggs, separated
3 med. sized apples
1/2 c. rice
1/2 c. butter
1/3 c. sugar
1/4 c. dark seedless raisins

Put milk, rice and salt in top of double boiler. Cook over simmering water 1 to 2 hours until rice is entirely soft. Cream the butter and add lemon peel. Add 1/3 cup sugar in thirds, beating thoroughly after each addition. Add well-beaten egg yolks. Blend in cooked rice and raisins; set aside.

Wash, pare, core, quarter and slice apples very thinly; set aside. Beat egg whites until rounded peaks are formed; fold gently into rice mixture. Pour half of the mixture into greased 2 quart baking dish. Arrange apples on top. Sprinkle with 1 or 2 tablespoons of sugar depending on tartness. Cover with remaining rice mixture. Bake at 325 degrees for 60 to 65 minutes until lightly browned. Sprinkle with confectioners' sugar.