Take some middling-sized apples; pare them carefully, and cut them into quarters, and cut out the core. Mix together a little butter and brown sugar, and take a clove and strip of lemon-peel, the size and thickness of the little finger-nail. Put these into about as much butter and sugar as will fill the hollow of the apple when the four quarters have been put together again. Put two quarters together. Put the sugar, butter, cloves and lemon-peel into the hollow, piling it up. Place the other two quarters on the top, and surround the peeled apple with some suet crust. (See Suet Crust.) Tie each dumpling up in a floured cloth (see No. 24), and boil for about three quarters of an hour, or rather longer if the apples are large. Throw them into boiling water. It is dangerous, especially when young children eat the dumplings, to scoop out the core without cutting open the apple. It can be done, but should not be recommended, Great care should be taken to remove all the core.

Baked Apple Dumplings

Proceed as before; but instead of tying them up in a cloth, place them in a buttered tin, and bake them in a moderate oven for about an hour. If the oven is fierce, the crust will get done before the apple is tender.