Rice Dumplings. ✠
1 lb. rice boiled without stirring, until soft, and at the top dry.
12 pippins, pared and cored.
Strawberry marmalade or crab-apple jelly.
Let the rice cool upon a sieve or coarse cloth, that it may dry at the same time. Dip your dumpling cloths in hot water; wring them out and flour well inside. Put a handful of the cold rice upon each, spreading it out into a smooth sheet. Lay in the centre an apple; fill the hole left by the core with marmalade or jelly; draw up the cloth carefully to enclose the apple with a coating of rice; tie, and boil one hour.
Turn over with care; pour sweet sauce or rich sweetened cream over them, and send around more in a boat with them.