Apple Dumplings Recipe

Pare tart, mellow apples--take out the cores with a small knife, and

fill the holes with sugar. Make good pie crust--roll it out about

two-thirds of an inch thick, cut it into pieces just large enough to

enclose one apple. Lay the apples on them, and close the crust tight

over them--tie them up in small pieces of thick cloth, that has been

well floured--put the dumplings in a pot of boiling water, and boil them

an hour without any intermission--if allowed to stop boiling, they will

be heavy. Serve them up with pudding sauce, or butter and sugar.

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