---------- Recipe via Meal-Master (tm) v8.02
  Categories: Penndutch, Ham
       Yield: 1 servings
       3 lb Ham
       1 qt Apple, dried
       2 T  Brown sugar
       2 c  Flour
       1 x  Milk
       4 t  Baking powder
     1/4 t  Pepper
       1 ea Egg, well beaten
       3 T  Butter, melted
       1 t  Salt
   *** My notes: I think the recipes in this cookbook all assume using a
   whole, uncooked ham. I would omit the step of boiling ham for 3 hours
   if using a cooked ham.
   Pick over and wash dried apples. Cover with water and let soak over
   night or for a number of hours. In the morning, cover ham with cold
   water and let boil for 3 hours. Add the apples and water in which they
   have been soaked and continue to boil for another hour. Add brown
   sugar. Make dumplings by sifting together the flour, salt, pepper and
   baking powder. Stir in the beaten egg, milk (enough to make fairly
   moist, stiff batter), and melted butter. Drop the batter by spoonfuls
   into the hot liquid with the ham and apples. Cover kettle tight and
   cook dumplings for 15 minutes. Serve piping hot on large platter.
   Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
   Arts Press, 1936.