These are boiled in small knitted or closely-netted cloths (the former have, we think, the prettiest effect), which give quite an ornamental appearance to an otherwise homely dish. Take out the cores without dividing the apples, which should be large, and of a good boiling sort, and fill the cavity with orange or lemon marmalade, enclose them in a good crust rolled thin, draw the cloths round them, tie them closely and boil them for three quarters of an hour. Lemon dumplings may be boiled in the same way.
3/4 to 1 hour, if the apples be not of the best boiling kind.
For each dumpling take three tablespoonsful of flour, two of finely-minced suet, and three of currants, a slight pinch of salt, and as much milk or water as will make a thick batter of the ingredients. Tie the dumplings in well-floured cloths, and boil them for a full hour: they may be served with very sweet wine-sauce.
Mix, with ten ounces of fine bread-crumbs, half a pound of beef-suet, chopped extremely small, one large tablespoonful of flour, the grated rinds of two small lemons, or of a very large one, four ounces of pounded sugar, three large, or four small eggs beaten and strained, and last of all the juice of the lemons, also strained. Divide these into four equal portions, tie them in well-floured cloths, and boil them an hour. The dumplings will be extremely light and delicate; if wished very sweet more sugar must be added to them.
Mix into a very smooth paste, three ounces of finely-minced suet, with eight of flour, and a slight pinch of salt; divide it into fourteen balls of equal size, roll them out quite thin and round, moisten the edges, put a little preserve into each, close the patties very securely to prevent its escape, throw them into a pan of boiling water, and in from ten to twelve minutes lift them out, and serve them instantly. Butter-crust may be used for them instead of suet, but it will not be so light.
Flour, 8 ozs.; suet, 3 ozs.; little salt; divided into fourteen portions: boil 10 to 12 minutes.