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Boiled Apple Dumplings

Pare some large apples, cut them into quarters, and take out the cores. Take a piece of crust made from good puff paste, and roll it out to sufficient size to cover an apple, roll the crust around the apple and make into a ball. Dip a clean cloth into a pot of boiling water and shake flour over it. Tie each dumpling separately and drop it into the boiling water. If the crust is sufficiently light and the apples not too large, half an hour will be long enough to boil them; but if very large, the apples will require nearly an hour. Serve with fresh butter and sugar, or the butter and sugar may be melted together, making a sauce, with a little essence of lemon added, to flavor.