Ingredients, one pound of flour, four ounces of chopped suet, half a pint of water, a pinch of salt, eight or ten large apples peeled. With the above ingredients prepare some suet paste, divide the paste into about eight equal parts, first make these into balls with the hand, and then roll them out with a rolling-pin to the size of a large Saucer, envelop an apple in each flat of paste, and, wetting the edges with water, gather them round in a purse-like form, and twist the ends tightly together to fasten them securely. The DUMPLINGS, thus formed, must be placed on the twisted end, at equal distances of three inches apart from each other, upon a tin baking-dish, and baked in the oven for about three-quarters of an hour.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss