Wash one cupful of rice several times in cold water; drain and throw it into boiling water; boil rapidly fifteen minutes, then drain. Have ready the apples, pared and cored, or the peaches, pared, and square dumpling-cloths. Spread the rice in the centre of each cloth, having it at least a half inch thick and sufficiently large to thoroughly cover the fruit. Put the fruit in the centre, picking up the edges of the cloth and drawing them up so that the fruit is entirely covered with rice and tie tightly. Put the dumplings into a large kettle of boiling water and boil for thirty minutes. When done, cut the string with the scissors and carefully remove the cloth. Serve hot with a pitcher of milk or with sugar and milk. Canned apricots and canned peaches may be used.