_Ingredients._—2 teacupfuls of rice, apples, moist sugar, cloves.
_Mode._—Boil the rice and milk until three-parts done; then strain it
off, and pare and core the apples without dividing them. Put a small
quantity of sugar and a clove into each apple, put the rice round them,
and tie each ball separately in a cloth. Boil until the apples are
tender; then take them up, remove the cloths, and serve. _Time._—½ hour
to boil the rice separately; ½ to 1 hour with the apple. _Seasonable_
from August to March.