Boil one pound of rice as directed in the foregoing Number, and when thoroughly drained free from excess of moisture, knead the rice with a spoon in a basin into a smooth, compact kind of paste, and use this to cover some peeled apples with in the same way as you would make an ordinary apple dumpling. In order the better to enable you to handle the rice-paste with ease, I recommend that each time previously to shaping one of the DUMPLINGS, you should first dip your clean hands in cold water. Let the DUMPLINGS, when finished, be tied up in small cloths, and boiled in plenty of hot water for about three-quarters of an hour. The cloths used for these DUMPLINGS must be greased.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss