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Apple Dumplings

Three pints of flour, one and one-half pint of milk, one large tablespoonful of butter, one egg. As many apples (chopped fine) as the batter will take. Boil two hours in a well-floured cloth.

The water should be boiling when the dumplings are dropped in, and it should be kept boiling all the while, else they will be heavy. Eat with sauce.--Mrs.