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.