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Boiled Apple Dumplings

Beat well without separating 2 eggs, add a pinch of salt, I pint of milk and I cupful of flour. To a second cupful of flour add 2 teaspoonfuls of baking-powder; add this to the batter, then as much more flour as may be needed to mix to a soft dough. Roll out quickly one-half of an inch in thickness. Cut into squares, lay 2 or 3 quarters of pared apples on each, draw the dough round them and pinch the edges together. Have ready a number of pudding cloths wrung out of cold water and dusted with flour. Put a dumpling in each, leave a little room for swelling, and tie tightly. Drop into a kettle of rapidly boiling water (have a saucer in the bottom to prevent burning) and keep the water at a steady boil for an hour. Serve hot with hard sauce.