Apple Dumplings Recipe

Pare and core five cents' worth of apples, keeping

them whole; make a suet crust as directed for SUET DUMPLINGS on page 53,

roll it out, and cut it in as many squares as you have apples; sprinkle

a little spice on the apples, fold the corners of the pieces of paste up

over them, pinch them together, tie each one in a floured cloth, and

boil for one hour as directed in the previous receipt; then take them

from the pudding cloths, and serve them with five cents' worth of butter

and sugar; they can be made for about fifteen cents.

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