Take large, fine, juicy apples, and pare and core them, leaving
them as whole as possible. Put them into a kettle with sufficient
water to cover them, and let them parboil a quarter of an hour.
Then take them out, and drain them on a sieve. Prepare a paste in
the proportion of a pound of butter to two pounds of flour, as for
plain pies. Roll it out into a sheet, and cut it into equal
portions according to your number of apples. Place an apple on
each, and fill up the hole from whence the core was extracted with
brown sugar moistened with lemon-juice, or with any sort of
marmalade. Then cover the apple with the paste, closing it neatly.
Place the dumplings side by side in buttered square pans, (not so
as to touch,) and bake them of a light brown. Serve them warm or
cool, and eat them with cream sauce.
They will be found very good.