Boiled Apple Dumpling

One pound of Hecker's superfine prepared flour, a table-spoonful of butter or lard, a little salt and cold water or milk enough for a stiff dough; roll it out and cut it in as many pieces as you have apples; pare and core tart apples; place in the centre of the crust, bring the corners up over the apple, close it over the top, tie each one in a square of muslin; have a pot of boiling water, drop them in; boil three-quarters of an hour, or until the apple is tender, and serve with butter, sugar and cream.

Baked Apple Dumpling

Pare and core fine tart apples, make a good plain pie-crust, roll it out, and cut it in as many pieces as you have apples; put a spoonful of sugar in the middle of each piece of crust, sprinkle thickly with grated nutmeg and cinnamon, lay the apple on the sugar, bring the corners of the crust up over the top of the apple and close it; butter a deep baking-dish, lay the apples in it as close together as you can put them; stir to a cream half a pound of sugar and a quarter of a pound of butter, lay an equal portion of this on the top of every dumpling, pour cold water round them until it reaches the sauce, put them in the oven, and bake slowly nearly two hours. Before putting them in the oven, sprinkle nutmeg and cinnamon over the top on the sauce. These are very fine, and need no other sauce than what they are baked in. Send them to table in the dish they were baked in. Very nice deep pudding-dishes come for this purpose.