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Apple Dumpling

Make a biscuit dough same as for baking powder biscuit, only adding a little more shortening. Roll the dough almost as thin as for pie-crust, then cut into square pieces large enough to cover an apple. Put into the middle of each half of a good-sized apple (pared and cored); sprinkle with granulated sugar and a little ground cinnamon, turn ends of the dough over the apple and lap them tight. Lay the dumplings in well-buttered pan the smooth side upward; when the pan is filled put a small piece of butter on the top of each dumpling and sprinkle liberally with granulated sugar, turn in a cup of boiling water and bake in moderate oven about three-quarters of an hour. Baste once while baking, with sweetened hot water. Serve with pudding sauce.

— Mrs. Frederic E. Craigie