Take large fine juicy apples. Pare them, and extract the cores without dividing the apple. Fill each hole with brown sugar, and some chips of lemon peel. Also squeeze in some lemon juice. Or you may fill the cavities with raspberry jam, or with any sort of marmalade. Have ready a paste, made in the proportion of a pound of suet, chopped as fine as possible, to two pounds and a half of sifted flour, well mixed, and wetted with as little water as possible. Roll out the paste to a moderate thickness, and cut it into circular pieces, allowing two pieces to each dumpling. Lay your apple on one piece, and put another piece on the top, closing the paste round the sides with your fingers, so as to cover the apple entirely. This is a better way than gathering up the paste at one end, as the dumpling is less liable to burst. Boil each dumpling in a small coarse cloth, which has first been dipped in hot water. There should always be a set of cloths kept for the purpose. Tie them tightly, leaving a small space for the dumpling to swell. Plaster a little flour on the inside of each tying place to prevent the water from getting in. Have ready a pot of boiling water. Put in the dumplings and boil them from three quarters to an hour. Send them to table hot in a covered dish. Do not take them up till a moment before they are wanted. Eat them with cream and sugar, or with butter and sugar. You may make the paste with butter instead of suet, allowing a pound of butter to two pounds and a quarter of flour. But when paste is to be boiled, suet will make it much lighter and finer than butter. Apple dumplings may be made in a very plain manner with potato paste, and boiled without cloths, dredging the outside of each dumpling with flour. They should boil about three quarters of an hour when without cloths. The apples for dumplings should always be whole, (except the cores;) for if quartered, the pieces will separate in boiling and break through the crust. The apples should never be sweet ones. RICE DUMPLINGS. Pick and wash a pound of rice, and boil it gently in two quarts of water till it becomes dry; keeping the pot well covered, and not stirring it. Then take it off the fire, and spread it out to cool on the bottom, of an inverted sieve; loosening the grains lightly with a fork, that all the moisture may evaporate. Pare a dozen pippins or other, large juicy apples, and scoop out the core. Then fill up the cavity with marmalade, or with lemon and sugar. Cover every apple all over with a thick coating of the boiled rice. Tie up each in a separate, cloth, [Footnote: Your pudding and dumpling cloths should be squares of coarse thick linen, hemmed, and with tape strings sewed to them. After using, they should be washed, dried, and ironed; and kept in one of the kitchen drawers, that they may be always ready when wanted.] and put them into a pot of cold water. They will require about an hour and a quarter after they begin to boil; perhaps longer.