A recipe for pastry, based on 2 c. flour
3 tbsp. butter
3/4 tsp. cinnamon
3/4 tsp. allspice
3/4 tsp. nutmeg
1/3 c. sifted brown sugar
8 medium apples, peeled and cored
3 tbsp. jelly
1 1/2 c. boiling water
1 1/2 c. sugar
3 tbsp. fruit juice (orange, lemon, pineapple, apricot, or what you have)
Food color (optional)

Make a paste of butter, spices, and brown sugar. Roll out pastry 1/8 inch thick. Cut into eight 6 inch squares. Place apple in center of each; put jelly or orange marmalade in cavity and spread the spicy paste over each apple. Moisten edges of pastry. Bring points together over the apple. Seal edges firmly. Roll left-over pastry and cut into strips to lay across tops of dumplings.

Place in large greased baking dish, about 11 x 15 inches. Bake in moderate oven, 375 degrees for 30 minutes. While the dumplings are baking, make a syrup of water, sugar, and fruit juice. Simmer to dissolve sugar. Pour over the apples. Bake 10 or 20 minutes more, basting frequently, to give a pretty glaze. A little color may be added to the syrup. Serve warm with cream. This makes 8 servings and we are quite sure no one person could eat two of these jewels. That is, at one meal.

SAUCE FOR APPLE DUMPLINGS:

2 c. brown sugar
2 c. water
1 tbsp. flour
1 tbsp. corn syrup
1/4 c. butter
1/2 tsp. cinnamon

Pour over apples and bake 20-25 minutes at 350 degrees.