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Rice and Apple Pudding

The plain rice pudding preceding, made with only 4 pints of milk and 1 pound of good cooking apples, pared, cored and quartered.

Drop the quartered apples in the puddings, bake 3 or 4 hours and keep covered with buttered paper to prevent scorching, and black edges on the apples. An inch length of stick cinnamon to each pudding improves. Cream and sugar, or else hard sauce.