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,1 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.
Notes
1 Your pudding and dumpling cloths should be squares of coarse thick linen, hemmed, and with tape strings sewed to them. After using, they should be washed, dried, and ironed; and kept in one of the kitchen drawers, that they may be always ready when wanted.