hot cover them with paper. To ascertain when
dumplings are done thrust a knitting needle into them. If it
penetrates through the apples easily they are done; if not, the
baking must be continued until they are done.

784. +Apple Dumplings (bain-Marie).+-- 1 pound flour, 1 teaspoonful
baking powder, 1/2 teaspoonful salt, 1 cup cream or milk and 3/4 cup
butter; sift flour, salt and powder into a bowl, add the milk and
mix it into a paste; roll it out on a floured board into a square
piece about 1-1/2 inches in thickness; form the butter into a square
piece and lay it in the center of paste; fold the paste over it,
first from the right and left side, then from you and towards you;
put it on a tin plate and set in a cool place for 1/2 hour; next roll
it out 3 times as long as wide, fold it together and lay one end
over the middle; then the other end over that, so the paste is 3
double; roll and fold it twice more the same way; then roll it out
thin, butter and dust 8 cups with flour and line them with the
crust; fill them with finely sliced tart apples and sugar, cover
them with the same paste and set the cups in a pan of hot water; put
them in the oven to bake; when done turn them onto a dish, dust with
sugar and serve with 2 sauces--a wine or nutmeg sauce and a hard
sauce. These dumplings can be made with any kind of fruit.

785. +Steamed Apple Dumplings.+-- Prepare a fine puff paste, cut it
into squares and inclose in each square a nice peeled and cored,
juicy apple; lay the dumplings into a steamer, cover tightly, set
the steamer over boiling water and let them steam till done, which
will take from 1 to 1-1/2 hours; serve with brandy, hard or sherry wine
sauce. Instead of puff paste a fine pie crust may be used.

786. +Boiled Apple Dumplings, No. 1.+-- 1 cup finely chopped suet, 2
cups prepared flour, 1 egg and 3/4 cup water; mix this into a stiff
dough, roll it out 1/8 of an inch in thickness and cut into squares;
brush each square over with beaten egg and sprinkle over some finely
sifted bread crumbs; put in the center of each a nice pared and
cored juicy, tart apple; bring the 4 corners of the paste together
on top of apple and press them together; brush the dumplings over
with beaten egg and dust over them some fine bread crumbs; wring out
some small, square pieces of muslin in hot water and dust them with
flour; inclose each dumpling in a cloth, pin the 4 corners together,
drop them into slightly salted boiling