Children love anything in the form of a dumpling, and this recipe is especially nice. Peel some medium-sized apples, and take out the core, making a very small opening. Make a paste with ½ lb. flour, 4 ounces finely chopped suet, 1 teaspoonful sugar, half teaspoonful baking powder, and a little water, only enough to make a rather firm paste. Divide it into as many pieces as there are apples, and put one apple in the centre. Fill the space in each apple with sugar, wet the paste, and work it up round the apple, and press the edges together. Tie each dumpling in a piece of cotton (calico) scalded and floured, and put them into a saucepan of boiling water, and boil for an hour.

GINGER SAUCE FOR THE DUMPLINGS: One breakfastcupful of milk, 1 dessertspoonful of butter, 1 small teaspoonful of flour, 2 tablespoonfuls of sugar, and 2 teaspoonfuls of ground ginger. Melt the butter in a saucepan, add flour, slowly, and mix well. Stir in the milk, and continue stirring till it boils; add the sugar and ginger, mixed, boil again, and the sauce is now quite ready to pour over the dumplings. If preferred, treacle may be used instead of the sauce.