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Ingredients.—6 apples, suet-crust, sugar to taste. Mode.—Pare and take out the cores of the apples with a scoop; sweeten, and roll each apple in a piece of crust, made with ¾ lb. of flour to 6 oz. of suet, and be particular that the paste is nicely joined. Put the dumplings into floured cloths, tie them securely, and place them in boiling water. Keep them boiling from ¾ to 1 hour; remove the cloths, and send them hot and quickly to table. Dumplings boiled in knitted cloths have a very pretty appearance when they come to table. The cloths should be made square, just large enough to hold one dumpling, and should be knitted in plain knitting, with very coarse cotton. Time.—¾ to 1 hour, or longer should the dumplings be very large. Average cost, 1½d. each. Sufficient for 4 persons. Seasonable from August to March, but flavourless after the end of January.