This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Apple Dumplings
Pare, core and cut into small cubes 5 large apples. Make a pastry by mixing 1-4 cup shortening, 1 cup flour, pinch salt and enough cold water to hold dough together. Roll this dough very thin, leaving it in one large piece. Spread apples over this with 1-2 cup sugar and dash of cinnamon and cloves. Roll this into a long round roll, like a jelly roll. Slice off pieces about 2 1-2 inches thick and place in a deep buttered pan. Sprinkle over this 1-2 cup sugar and dot with butter. Place in moderate oven until pastry is brown, then pour over this a sauce made by cooking 1-2 cup sugar, 1 tablespoonful flour, 2 tablespoonfuls butter and 2 cups water. Put back in oven and cook slowly for 10 minutes.