2 cups flour; 2 teaspoons baking powder; 1/2 teaspoonful salt; 2 tablespoons butter; 2 teaspoons dripping; 3/4 cup milk; 4 apples.
Mix and sift dry ingredients, work in butter and dripping with tips of fingers, add milk gradually mixing with a knife, toss on floured board, pat and roll out, then cut into rounds to cover apple. Peel and core apples, put sugar and a little ground cinnamon in the cavities, and squeeze a little lemon juice over. Place an apple on each round, moisten the edges, and press together so as to completely cover the apple, and bake for half-an-hour. Brush the top with egg and just before removing dust with sugar.
Make a Suet Crust as follows: - Mix 1 cup finely shredded suet, freed from skin, with 2 cups of flour, and 1/2 teaspoon salt, 1 level teaspoon baking powder, and mix with water to a fairly firm dough, then roll out, cut into rounds, slightly smaller than the apples.
Peel and core 6 apples and fill the cavities with sugar, then place each on a round of paste, slightly moisten the edges, and press the paste gently to the top of the apples, where it should be made to join. Tie each dumpling into a piece of well-floured cloth and cook in gently boiling water for about 60 minutes.
Peel and core apples, and fill the cavities with sugar, cover each apple with cooked rice and tie in a piece of floured cloth. Put into boiling water and boil gently for 50 to 60 minutes. Serve with a sweet sauce.