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The nice dishes that can be made with apples would fill in description a small volume; such as &c., &c. puddings, pies, tarts, puffs, turnovers, dumplings, I will only add one more, which is very simple, agreeable and cheap. APPLE RICE
Mrs. Traill’s Advice on APPLE RICE
Wet a pudding-cloth; place it in a basin or colander, having (in it a) previously well washed and picked a pound of rice, if your family be large: half the quantity will be sufficient if small: place some of the wetted rice so as to line the cloth in the mould all round, saving a handful to strew on the top; fill the hollow up with cored apples, and a bit of lemon peel shred fine, or six cloves; throw on the remainder of the rice; tie the bag not too tight, as the rice swells much; and boil a full hour, or longer if the pudding be large. Eaten with sugar this is an excellent, and very wholesome, dish: acid apples are best, and are so softened by the rice as to need very little sugar to sweeten them. From Catherine Parr Traill’s The Female Emigrant’s Guide originally published in 1855 by a printer in Toronto. “Mrs. Traill’s Advice” appears regularly in The Fife and Drum, sampling from this attractive new edition from McGill-Queen’s University Press of an indispensable Canadian reference (now available from the Toronto Museums online store).
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