THE COOKERY OF APPLES 87 



APPLES WITH RICE 



Rice may be substituted for tapioca in the above 

 recipe, or the following method of combining rice with 

 apples suggested in the admirable American Century 

 Cook Book may be employed. Boil quarter of a pint 

 of rice with a saltspoonful of salt in milk until tender ; 

 sweeten it to taste ; drain it if the milk be not all 

 absorbed ; press it into a basin ; smooth it over the top ; 

 when it has cooled enough to hold the form, turn it on to 

 a flat dish. This will be a socle, and should be about 

 one and a half to two inches high. Pare and core as 

 many apples as will stand on the top of the socle ; boil 

 them slowly in sugar and water until tender ; remove 

 them before they lose shape. Boil the sugar and water 

 down to a thick syrup. Arrange the apples on the top 

 of the rice, and pour over them a little of the thickened 

 syrup. The Century Cook Book advises that the centre 

 of each apple be then filled with jam, a candied cherry 

 being placed on each, and a pointed piece of angelica 

 between each apple. Cream, however, may wisely 

 replace jam, cherry and angelica. 



APPLE DUMPLINGS 



afford one of the most generally popular dishes of 

 which our national fruit is the chief constituent. Pare 

 and core as many large apples as is the number of 

 dumplings required. Fill each centre with a clove, 

 a little sugar and a piece of butter. Each apple must 

 then be covered with well-made suet-paste tied in a 

 well-floured cloth, and boiled for thirty to forty minutes. 

 Instead of boiling them, a pleasant variety is gained by 

 the baking of dumplings. For this purpose, they are made 

 in a similar way, but the paste should be thinner and 



