BOILED APPLE DUMPLINGS

MES. E. P. CHASE.

Use tart, mellow apples, pared, remove the core and fill the place with sugar; then take one quart of flour, three teaspoons of baking powder, and one tablespoon (small) of shortening. Mix soft with sweet milk or water, and roll it out; cut into squares of sufficient size to roll the apples in, put each dumpling into a piece of old white muslin and drop them into boiling water or set them on a plate and place in a steamer.