Apple Dumplings

Ingredients

• 2 c. flour.
• 4 T. baking powder.
• ^T. 4 T. salt.
• ^tb. 4 tb. fat.
• 1 tb. H c. milk.
• 6 apples.
• 6 tb. sugar.
• }/2 T. cinnamon.

Method

1. 1

   Mix first five ingredients as for Tea Biscuit.

2. 2

   Roll into a thin sheet; cut into 6 rounds.

3. 3

   Wipe, core and pare apples; place on dough and fill centres with mixed cinnamon and sugar.

4. 4

   Draw dough up around apple to cover.

5. 5

   Steam or bake until apples are tender.

6. 6

   Serve with cream and sugar or a pudding sauce.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 75. The excerpt below is the record exactly as published.

T. }4 T. salt. ^tb. 4 tb. fat. l^tb. % c. milk. Fruit. 2 T. Fruit sugar. 1. Mix first five ingredients as for Tea Biscuit. 2. Toss on floured board; roll to thickness. 3. Make into two cakes or shape with cookie cutter. 4. Put two pieces together; place in a greased pan and bake 20 mins. in a hot oven. 5. Prepare fruit, mash part of it; sweeten, let stand for a short time. 6. When cakes are baked, place on serving dish, remove upper half; spread mashed fruit over lower, replace upper; cover with mashed fruit or place on it whole fruit and dust with fruit sugar. 7. Serve with whipped cream. Note. — Bananas, fresh or preserved strawberries, rasp- berries or peaches may be used. DUTCH APPLE CAKE. ^tb. \i c. butter. ^tb. 3^ c. sugar. 1 T. 1 egg. 2 tb. Yz c. milk. 4tb. 2 c. flour. ^T. 33^ T. baking powder. ^ T. salt. 2 apples. T. cinnamon. 1 T. 2 tb. sugar. 1. Cream the butter, add sugar gradually. 2. Add well-beaten egg. 3. Mix and sift flour, baking powder, salt. DESSERTS 249 4. Add flour alternately with the milk. 5. Spread in a well-greased pan. 6. Wipe, quarter, core and pare apples; cut in eighths. 7. Place apples on batter in rows, pressing sharp edges into batter. 8. Sprinkle with sugar and cinnamon mixed. 9. Bake in a moderate oven 30 to 40 mins. 10. Serve hot with cream or a pudding sauce. Note. — This mixture may be combined as in tea biscuit method. FRUIT ROLY POLY. 4tb. IMtb. 1 c. flour. 2 T. baking powder. M T. salt. 2 tb. shortening. ]A c. milk. 1. Make as Tea Biscuit. 2. Roll thick; spread with 1 c. grape jam or other fruit. 3. Roll, place on a plate dredged with flour; cover with a cloth and steam 45 mins. 4. Serve with sugar and cream or a sauce. STEAMED APPLE PUDDING. ¥2 6 apples. Mtb. 6 to 8 tb. sugar. 4tb. 1 ^ c. flour. ^T. 3 T. baking powder. ^T. ¥2 T. salt. 2T. 3 tb. shortening. 2 tb. % c. milk. 1. Wipe, quarter, core, pare and slice apples. 2. Spread in buttered baking-dish; sprinkle with sugar. 3. Steam, until apples are nearly tender. 4. Combine remaining ingredients as tea biscuit mixture. 5. Pour over apples, cover; steam 20 to 25 mins. longer. 6. Serve with sugar and cream or a sauce — ^Lemon, Caramel or Brown Sugar. 250 CANADIAN COOK BOOK APPLE DUMPLINGS. 4 tb. 2 c. flour. V2T. 4 T. baking powder. VsT. y2 T. salt. ^tb. 4 tb. fat. 1 tb. H c. milk. 1 6 apples. 1 tb. 6 tb. sugar. f.g. }/2 T. cinnamon.

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