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.