Apple Dumplings

Take a piece of dough out on the molding-board, roll out almost as thin as pie crust

Cut into square pieces large enough to cover an apple

Put into the middle of each piece two apple halves that have been pared and cored

Sprinkle on a spoonful of sugar and a pinch of ground cinnamon

Turn the ends of the dough over the apple and lap them tight

Lay the dumplings in a dripping-pan buttered, the smooth side upward

When the pans are filled, put a small piece of butter on top of each

Sprinkle over a large handful of sugar

Turn in a cupful of boiling water

Place in a moderate oven for three-quarters of an hour

Baste with the liquor once while baking

Serve with pudding-sauce or cream and sugar