BOILED APPLE DUMPLINGS

Pare and core large tart apples. An apple corer is better than a knife to cut out the seeds as it does not divide the apple. Make a paste with one pound of flour and half a pound butter. Cover the apples with the paste ; tie them in cloths, but allow room to swell. Tender apples will boil in three- quarters of an hour. Serve hot. Eat with sauce. Quince and cherry dumplings are made in a like manner.