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Baked Apple Dumplings

These are made with a good short or tart crust. First pare the apples whole, and then cut out the core with a corer, filling up the cavity with sugar, butter and a little cinnamon or a clove. Cut some rounds of paste rather larger than the apples, and cover them leaving no openings. The dumplings should be baked in a pan, and the juice which will ooze out should be retained, as by adding butter and nutmeg it forms a capital sauce in which to serve them. Before the dumplings are quite done (they usually take about an hour in a quick oven), the tops should be moistened and a small quantity of sugar sprinkled over them to glaze. The dumplings are sometimes baked in a pan or deep baking-dish nearly full of a rich sauce, made of water, sugar and a good-sized lump of butter, together with a little cinnamon. They should be well covered with this syrup a little being poured over them before serving.