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Boiled Apple Dumplings

Make the plain short paste preceding. Pare and core good cooking apples; cut them in halves. Roll the paste to a sheet a quarter of an inch thick, put the apple under the edge, gather paste around and pinch it off underneath, and so on, till all the sheet is used up. See that there are no holes or thin places to let in the water. Drop the dumplings into broad saucepans of boiling water, shut down the lids; let them cook about half an hour, or till the apples leave the fork when tried. Short paste cannot be made any richer for these without breaking in the water.