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Snowballs, Rice

No. 1.--Wash half a pound of rice in two or three waters and pick out all imperfect grains. Throw it into a saucepan of fast-boiling water, and boil quickly for ten minutes; drain, and cool it. Pare five or six large baking apples and carefully remove the core without dividing them. Put into the hollow of each a little grated lemon-rind or cinnamon and sugar. Divide the rice into as many portions as there are apples, and spread each portion in a circular form on a separate cloth. Lay the fruit in the centre, and tie the cloth to cover the apple with the rice. Put the puddings into boiling water, and keep them boiling quickly until done enough. Turn the snowballs upon a hot dish, strew powdered sugar thickly over them, and send melted butter to table with them. If liked, oranges, skinned and cleared from the thick white skin, may be substituted for the apples. Time to boil, an hour and a half. Probable cost of snowballs, 1d. each. Sufficient for five or six persons. No. 2.--Wash and pick half a pound of rice; drain it, and put it into a saucepan, with a pinch of salt and about a quart of water. Cover the saucepan closely, and let its contents simmer gently until the water is absorbed. Dip some small moulds or tea-cups into cold water for a moment; press the boiled rice into them, then turn them in shapes upon a dish, sift powdered sugar thickly over them, and send wine sauce or melted butter to table in a tureen. Time to boil, about an hour. Probable cost, 6d., exclusive of wine. Sufficient for four persons.