APPLE DUMPLINGS

By the rivulet, on the rushes, Beneath a canopy of bushes, Colin Blount and Yorkshire Tray Taste the dumplings and the whey. Smart. Pare and scoop out the core of six large baking apples; put part of a clove and a little grated lemon-peel inside of each, and enclose them in pieces of puff paste; boil them in nets for the purpose, or bits of linen, for an hour. Before serving, cut off a small bit from the top of each, and put a teaspoonful of sugar and a bit of fresh butter; replace the bit of paste, and strew over them pounded loaf sugar.

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