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, [Footnote: 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.] 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.