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 oft 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 some 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, 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.