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Rice and Apple Dumplings

Prepare a pudding cloth less than one-fourth yard square for each dumpling. Have a small half pint basin at hand. Wring a cloth out of hot water, lay it over the basin and spread it with warm boiled rice half an inch thick. Put in the center quarters of pared sour apples. With the cloth work the rice over the fruit until it is covered smoothly. Then tie the cloth about it closely. Proceed in this way until all are made. Steam them half an hour. Serve with hard sauce or sugar and cream.