Baked Apple Dumplings

Ingredients. - One pound of short paste {See Pastry) ten or twelve apples, according to size, two tablespoonfuls of currants, a little moist sugar.

Method. - Peel and core the apples and fill the center with currants. Roll out the paste thinly, and cut it into rounds nearly large enough to cover the apples. Place one in the center of each round, wet the edges of the paste and press gently to the top of the apple. Put them join downwards on a baking-sheet, and bake them twenty or thirty minutes in a moderately hot oven. When nearly done, brush lightly over with water, sprinkle over with moist sugar, and return to the oven to finish baking. Serve either hot or cold.

Boiled Apple Dumplings

Ingredients. - One and a half pounds of suet paste, twelve apples, twelve cloves, moist sugar.

Method. - Pare and core the apples, fill the cavities with sugar, and add a clove. Roll the paste and cut rounds large enough to rather more than three-quarters cover the apples. Place one on each round of paste, slightly wet the edges, and press them gently to the top of the apples where they must be completely joined. Tie each dumpling in the corner of a well-floured pudding cloth, put them into boiling water, and boil gently from forty to fifty minutes.