Source: A Book of Famous Old New Orleans Recipes, c. 1930 (No date shown)
Cores and peels of apples used for dumplings.
Place on fire with 2 qts water, 1 cp sugar and boil slowly
1 1/4 hours. Strain, boil again, dissolve 1/2 cp flour and thicken sauce.
pour this over dumplings as you serve them.