Sift a pint of flour with a teaspoonful of baking powder and half a
teaspoonful of salt. Put a quarter of a pint of butter into it and chop
it fine with a knife; mix it well--do not use the hands; then add milk
enough to moisten it, about a quarter of a pint. Dust a pastry board
with flour, take the dough from the bowl, roll lightly into a sheet
about an eighth of an inch thick, cut into squares large enough to hold
an apple. Pare and core medium sized cooking apples, fill with sugar
and a little cinnamon, put in the middle of the square and draw the
corners up over the apples, moistening them with a little white of egg
or water to make them stick. Brush over the dumplings with beaten egg
and bake in a good oven. The time will depend upon the apples--about
half an hour. Serve with cream.