Apple Turnovers

Make a paste of lard or dripping in the same manner as puff pastry, using four ounces of the fat to eight of flour and a gill of water. Roll the paste out a quarter-of-an-inch thick, and cut it into squares of about four inches. In the centre of each square pile up baking-apples cut small, but not in slices, mixed with half their weight of moist sugar. Gather the edges of the paste together, press them and mark with a pastry-wheel, place on a floured baking-sheet and bake in a moderate oven for lialf-an-hour.

Baked Apple Dumplings

Shred a quarter of a pound of dripping, lard, or butter, and roll into half-a-pound of flour in the same manner as directed for puff pastry. Mix with a gill of cold water and roll the paste out to the thickness of the third of an inch, and divide it into square pieces large enough to cover up your apples. Peel the apples, with a scoop take out the cores, put a small piece of paste in each at the "bottom, and then fill up the cavity with moist sugar mixed with a little grated lemon-peel, or with a clove. Put an apple in the centre of one of the squares of paste, which pinch together at the top and neatly press into shape with the fingers. When all the dumplings are ready, put them in a greased pudding-tin and bake slowly for three-quarters of an hour, or rather more if the apples are large.

Boiled Apple Dumplings

Make a paste of flour and beef-suet in the proportion of four ounces of suet to five ounces of flour and half-a-gill of cold water. Proceed as directed for baked apple dumplings, and when they are ready drop them one by one into a large saucepan of boiling water, keeping them boiling rather fast for three-quarters of an hour, or longer if the apples are large.