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Pare and core apples. Blend butter or lard into flour, add salt and baking powder, mix well. Moisten with milk, using more or less than called for, to make a soft dough, one that will roll nicely without being sticky. Roll to about 1/2-inch thickness and cut into rounds the size of a saucer. Place an apple in the center of each round, filling center with sugar and a little cinnamon. Wrip dough around apple, seal and tie each dumpling in a floured cloth bag. Plunge immediately into boiling water and boil 30 minutes. Serve hot with sugar and cream. Typed by "Essie" Ethel R. Snyder
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