Baked Apple Dumpling

1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder,

enough cold water to make a stiff dough. Roll-out pastry. Cut with

biscuit-cutter twice as many pieces as you have apples. Peel and core

the apples. Put one round of pastry on one end of the apple. Fill the

core-hole with sugar, cinnamon and a piece of butter. Put another round

of pastry on so that the edges meet. Bake slowly three-quarters of an

hour. This will make nine or ten dumplings.