This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 quart of flour
2 heaping teaspoonfuls of baking-powder
1/2 pint of milk
Pare the apples and take out the cores with a corer. Put the pot over the fire with just enough water to half cover the dumplings; or, if you are going to steam them, which is much the better way, have steamer over the pot, which should be half-full of boiling water. Now put the flour into a bowl, and rub into it the butter or lard, then add the salt and baking-powder, mix well, and moisten with the milk, using more or less, as the flour requires to make a soft dough; that is, a dough that will roll out nicely without being sticky. Take the dough out on a baking board, roll it out about a half-inch in thickness; now cut out the dumplings or the covering for the apples with a large round cutter, about the size of a common saucer; put one apple in the centre of each piece, fill the space from which the core was taken with sugar, and a little cinnamon if you like, and carefully work the dough over the apple. If you boil them, tie each one in a floured cloth, or put them into netted dumpling-bags, plunge them immediately into the boiling water, and boil thirty minutes. If you steam, place them on a- dinner-plate a little smaller than the steamer, stand the plate in the steamer and steam forty minutes. Serve on the plate on which they were steamed. Serve hot, with Hard Sauce or sweetened cream.
10 good-sized potatoes 1/2 teaspoonful of salt
1/2 cup of milk 1 tablespoonful of butter
Pare and boil the potatoes; when done, drain off every drop of water, and stand them on the back part of the fire to dry, then mash and beat them until light; add the salt, butter, and milk, and beat again; add gradually sufficient flour to make a dough that will roll out without sticking to the board. Now take the dough and knead it lightly, roll out about a half-inch in thickness, and finish same as Apple Dumplings, No. 1. These dumplings must be served as soon as done. They can wait, after they are ready to cook, for a half-hour or more, then put them on to cook just forty minutes before you are ready to serve them.
Peach dumplings may be made the same as Apple Dumplings, No. 1, using one dozen peaches instead of the apples. Pare the peaches, but do not take out the stones.
Wash the rice through several cold waters, then boil gently in the water for thirty minutes; drain in a colander. Pare the apples and take out the cores. Fill the spaces from which the cores were taken with sugar and cinnamon. Then cover the apples all over with a thick coating of the boiled rice. Tie each dumpling tightly in a dumpling cloth, and put them in a pot of cold water. Bring the water quickly to a boil, and boil forty minutes. When done, untie the cloth, turn the dumplings out carefully on a large plate.
Serve with Hard or Cream Sauce.