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Apricot Snowballs

Divide a sufficient quantity of boiled rice into six equal parts, and spread each over a small, wet pudding-cloth placed over a small basin to about a third of an inch in thickness. Cut half a dozen apricots only sufficient to extract the stones, fill the cavities with a little of the cooked rice, put them in the center of the rice, and draw the cloths gently around until the apricots are covered with the rice; then tie them securely, and put them in a steamer over a saucepan of boiling water and steam for ten minutes. Take out carefully and remove the cloths, put them on a dish and pour over a little sauce made from apricot syrup, and serve.