222 
The Art of Cookery 9 
To make apple dumplings . 
MAKE a good pufF-pafte, pare fome large apples, cut them 
in quarters, and take out the cores very nicely; take a piece 
of cruft, and roll it round, enough for one apple ; if they are big, 
they will not look pretty, fo roll the cruft round each apple and 
make them round like a ball, with a little flour in your hand. 
Have a pot of water boiling, take a clean cloth, dip it in the 
water, and {hake flour over it ; tie each dumpling by itfelf, 
and put them in the water boiling, which keep boiling all the 
time ; and if your cruft is light and good, and the apples not 
too large, half an hour will boil them; but if the apples be 
large, they will take an hour’s boiling. When they are enough, 
take them up, and lay them in a difh ; throw fine fugar all over 
them, and fend them to table. Have good frefh butter melted 
In a cup, and fine beaten fugar in a faucer. 
Another way to make apple dumplings . 
MAKE a good pufF-pafte cruft, roll it out a little thicker tha& 
a crown piece, pare fome large apples, and roll every apple 
in a piece of this pafte, tie them clofe in a cloth feparate, boil 
them an hour, cut a little piece of the top off, and take out the 
core, take a tea-fpoonful of lemon-peel {bred as fine as poflible, 
juft give it a boil in two fpoonfuls of rofe or orange-flower- 
water. In each dumpling put a tea-fpoonful of this liquor, 
fweeten the apple with fine fugar, pour in fome melted butter, 
and lay on your piece of cruft again. Lay them in your difh* 
and throw fine fugar all over. 
To make a cheefe-curd fiorendine. 
TAKE two pounds ofcheefe-curd, break it all to pieces with 
your hand, a pound of blanched almonds finely pounded, with 
a little rofe-water, half a pound of currants clean waftied and 
picked, a little fugar to your palate,, fome ftewed fpinacb cut 
final 1 ; mix all well together, lay a puff-pafte in a difh, put in 
your ingredients, cover it with a thin cruft rolled, and laid a- 
crofs, and bake it in a moderate oven half an hour. As to the 
top-cruft, lay it in what fhape you pleafe, either rolled or 
marked with an iron on purpofe. 
