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Apple Dumplings

Shred as finely as possible from six to eight ounces of suet; mix with it a pinch of salt, one pound of flour, a small spoonful of baking-powder, and enough cold water to make it into a stiff paste. Use a fork in mixing. Roll it out, and line a well-buttered basin with it. Fill the basin with apples, pared, cored, and sliced; add a little sugar, one or two cloves, and a little water. Cover it with the paste, and pinch it all round. Tie it in a well-floured cloth, and boil for two hours and a half. As soon as it is turned out of the basin, cut a little hole in the top, or the steam will make the pastry heavy. Serve with sweet sauce. Sufficient for six persons. Probable cost, 1s.