Pare small, tart apples, and take out the cores with a small knife--fill
the cavity with a stick of cinnamon or mace. Put each one in a small
floured bag, and fill the bags about half full of unground rice. Tie up
the bags so as to leave a great deal of room for the rice to swell. Put
them in a pot of water, with a table-spoonful of salt to a couple of
quarts of water. The bags of rice should be boiled in a large
proportion of water, as the rice absorbs it very much. Boil them about
an hour and twenty minutes, then turn them out of the bags carefully
into a dessert dish, and garnish them with marmalade cut in slices.
Serve them up with butter and sugar.