RICE DUMPLINGS.—
Pick and wash a pound of rice, and boil it gently in two quarts of water till it becomes dry; keeping the pot well covered, and not stirring it. Then take it off the fire, and spread it out to cool on the bottom of an inverted sieve: loosening the grains lightly with a fork, that all the moisture may evaporate. Pare a dozen pippins or other large juicy apples, and scoop out the core. Then fill up the cavity with marmalade, or with lemon and sugar. Cover every apple all over with a thick coating of the boiled rice. Tie up each in a separate cloth,[F] and put them into a pot of cold water. They will require about an hour and a quarter after they begin to boil; perhaps longer.
Turn them out on a large dish, and be careful in doing so not to break the dumplings. Eat them with cream sauce, or with wine sauce, or with butter, sugar, and nutmeg beaten together.