BOILED APPLE DUMPLINGS

1227. INGREDIENTS.--6 apples, 3/4 lb. of suet-crust No. 1215, sugar to taste.

_Mode_.--Pare and take out the cores of the apples without dividing them; sweeten, and roll each apple in a piece of crust, made by recipe No. 1211; be particular that the paste is nicely joined; put the dumplings into floured cloths, tie them securely, and put them into boiling water. Keep them boiling from 1/2 to 3/4 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_.--3/4 to 1 hour, or longer should the dumplings be very large.

_Average cost_, 11/2d. each.

_Sufficient_ for 4 persons.

_Seasonable_ from August to March, but flavourless after the end of January.

LAMBSWOOL, or LAMASOOL.--This old English beverage is composed of apples mixed with ale, and seasoned with sugar and spice. It takes its name from _Lamaes abhal_, which, in ancient British, signifies the day of apple fruit, from being drunk on the apple feast in autumn. In France, a beverage, called by the Parisians _raisinée_, is made by boiling any given quantity of new wine, skimming it as often as fresh scum rises, and, when it is boiled to half its bulk, straining it. To this apples, pared and cut into quarters, are added; the whole is then allowed to simmer gently, stirring it all the time with a long wooden spoon, till the apples are thoroughly mixed with the liquor, and the whole forms a species of marmalade, which is extremely agreeable to the taste, having a slight flavour of acidity, like lemon mixed with honey.