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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

DUMPLINGS & FRITTERS

RICE DUMPLINGS
 

 Boil the rice until done, then season with a little salt and butter. Have 9-inch squares of cheese cloth; spread the rice on those until about the size of an ordinary saucer and about 1/3 of an inch thick. Take good cooking apples, pare, cut in halves and core. If very large, use only half of one for each dumpling.  Place on the rice, and take cloth together, forming a ball, tie with strong thread. Then steam them for 1/2 hour to be well done; or you can put them into boiling water just enough to cover them and boil for 20 minutes. When done remove the cloth and eat with sugar and cream. They are better steamed. Other tartish fruits can be used if preferred.

Sister J. P. Holsinger, Mt. Morris, Ill.