Boiled Apple Dumplings

Ingredients

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

Instructions

1. Pare and take out the cores of the apples without dividing them; sweeten, and roll each apple in a piece of crust, made by recipe No. 1211; be particular that the paste is nicely joined;
2. put the dumplings into floured cloths, tie them securely, and put them into boiling water.
3. Keep them boiling from 1/2 to 3/4 hour;
4. remove the cloths, and send them hot and quickly to table.
5. Dumplings boiled in knitted cloths have a very pretty appearance when they come to table.
6. The cloths should be made square, just large enough to hold one dumpling, and should be knitted in plain knitting, with _very coarse_ cotton.