Rice-cake, with Pine-apple.
Prepare rice as above. Cut the pine-apple into dice, and boil them in sirup (water and sugar boiled ten or fifteen minutes); drain and mix them in the rice. Butter a plain pudding-mold or basin, and strew it with bread-crumbs; put in the rice and pine-apple, and bake it; when done, turn it out of the mold, and pour around it a sauce made as follows: Peel three large apples, and cook them in one pint of sirup sweetened to taste. When the apples are quite soft, strain them through a sieve, and mix this sirup with that in which the pine-apple was cooked; boil, or reduce it until it coats the spoon.