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.