This is an old-fashioned "Pennsylvania German" favorite. The end of a
ham bone, containing a very little meat, was placed in a large kettle
with a small quantity of water, with "Schnitz," or sliced, sweet,
dried apples, which had been dried without removing the parings. When
the apples were cooked tender in the ham broth; dumplings, composed of
the following, were lightly dropped on top of the apples and broth and
cooked, closely covered, from 15 to 20 minutes. Do not uncover kettle
the first ten minutes. When dumplings have cooked place them with the
"Schnitz" on a large platter, and serve at once.