1 quart flour

4 tablespoonfuls dairy or nut butter

1 1/2 cupfuls milk

2 teaspoonfuls baking-powder

1/2 teaspoonful salt

Select tart apples, small in size and perfectly round. Pare and core them. Mix the baking-powder and salt with the flour and sift together; rub in the shortening. Add the milk gradually. The dough must be sufficiently stiff to easily roll. Roll out, cut into large squares or rounds. Stand an apple in the centre of each, fill the core with sugar, add a little cinnamon, fold up the corners, stand the apples in a baking-pan and bake in a moderate oven about forty-five minutes, or until the apple is tender. If you cut the dough into rounds, roll it in the hand until the apple is thoroughly covered and stand it upside down in the pan. If you fold over the corners, stand the dumplings in the pan with the folded corners on top.