Place the apples in the bottom of an oiled kettle (aluminum preferably), the same as in the pudding dish for baking. Pour warm water over to one-third or one-half cover, or just enough to cook them without scorching. Cover apples with crust as in baked dumpling. Let crust rise very light, cover the kettle close (put a weight on the cover), and set in moderately hot place over the fire. When boiling well, carefully move the kettle back where it will boil slowly but steadily. Place an asbestos pad under it if necessary. Cook without removing the cover 25-30 m. from the time it begins to boil. Serve with any sauce suitable for baked dumplings.