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Boiled Grape Pudding

Pare rich, tart apples, and cut to the size of a chestnut by cutting each quarter in four pieces, and add an equal measure of grapes, say one pint of each, and stir into it two spoonfuls of wheat meal. Then make a scalded wheat-meal crust, roll to one-third of an inch thick, place in it the prepared fruit, close it over the fruit, sew up in a napkin, put into boiling water and boil an hour. Grape dumplings may be made with the same materials; wrapping up half a teacupful of the fruit in a crust, and, for convenience, placing it in a patty-pan, and setting in the steamer. Cook until the apples are rather soft. Serve warm with sauce.