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Rice and Apple Pudding

Throw half a pound of rice into boiling water, let it boil for ten minutes, drain, and dry it. Spread half of it on a pudding-cloth, and lay upon it six or eight apples, pared, cored and sliced, the thin rind of half a lemon, and two table-spoonfuls of sugar. Spread the remainder of the rice over the fruit, draw the cloth loosely over it, and tie it securely. Be careful to allow plenty of room for the rice to swell. Plunge the pudding into boiling water, and keep it boiling until done enough. It will be well to put a plate under it to keep it from sticking. Turn it cut carefully, and send to table with a small quantity of sweet sauce poured round the pudding, and more in a tureen. Time to boil, an hour and three-quarters to two hours. Probable cost, 7d. Sufficient for six or seven persons.