Dumplings (Baked Apple)

Instructions

1. Pare 6 apples and take out the cores without dividing them.
2. Make a suet crust as follows: half a pound of suet, cut exceedingly fine, mixed with a pound of flour, a little salt, and half a pint of water, and rolled out. The crust can be much improved by making it as in the receipt for Pastry (Suet).
3. Sweeten the apples with moist sugar, then roll them in the crust, taking care to join the paste neatly.
4. When they are formed into round balls, bake them on a tin for half an hour or more.
5. Arrange on a dish and sift over with white sugar. Time, about three-quarters of an hour.