BAKED APPLE DUMPLINGS (a Plain Family Dish)

Ingredients

• 6 apples
• 3/4 lb.. of suet-crust No. 1215
• sugar to taste

Instructions

1. Pare and take out the cores of the apples without dividing them, and make 1/2 lb. of suet-crust by recipe No. 1215;
2. roll the apples in the crust, previously sweetening them with moist sugar, and taking care to join the paste nicely.
3. When they are formed into round balls, put them on a tin, and bake them for about 1/2 hour, or longer should the apples be very large;
4. arrange them pyramidically on a dish, and sift over them some pounded white sugar.
5. These may be made richer by using one of the puff-pastes instead of suet.