Apple Dumplings

Ingredients

• Roll plain paste
• eight medium-sized apples
• one cup boiling water to which has been added one-half cup of sugar
• one-half cup of butter
• one-half teaspoon cinnamon
• a few grains each, cinnamon and nutmeg

Method

1. 1

   Roll plain paste very thin and cut in eight squares.

2. 2

   Pare and core apples, place on the centre of each square, fill cavity with sugar, cinnamon, nutmeg, and butter.

3. 3

   Wet edges with egg white, fold over apple, place in pan, pour boiling water with sugar and butter around, and bake until apples are soft, about fifty minutes.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.

APPLE DUMPLINGS. Roll plain paste (see p. 105, under New England Thanksgiving Dinner) very thin and cut in eight squares. Pare and core eight medium-sized apples and place an apple on the centre of each square. Fill each cavity with sugar and add a few grains each, cinna- mon and nutmeg and a bit of butter. Wet edges of pastry with white of egg and fold points over apple. Place in dripping pan and pour around one cup boiling water to which has been added one-half cup of sugar, one-fourth cup of butter and one-half teaspoon cinna- mon. Bake in a hot oven until apples are soft; the time required being about fifty minutes. A few minutes before removing from oven brush over tops with white of egg and sprinkle with sugar. Serve with PEACH BRANDY SAUCE. 4 cup butter 4 cup heavy cream, beaten 1 cup powdered sugar stiff Whites 2 eggs 1 or 2 tablespoons peach Few grains salt brandy Cream the butter, add the sugar gradually, while beating constantly ; then add whites of eggs beaten until stiff, and salt. Put bowl containing mixture in sauce pan of hot water, and stir mixture constantly until thoroughly heated. Remove from fire and add cream and peach brandy. 98 What to Have for Dinner. MENU NO. XXTV. We liwe not upon what we eat, but upon what we di- gest.—W. O. ATWATER. Cream or CELERY Soup. CrotrTons. Bakep Ox JOINTS. Potato CROQUETTES. LErrucr AND CUCUMBER SaLapD. LeMon MERINGUE PIE. a Family Dinners. 99 CREAM OF CELERY SOUP. (See p. 51, under Family Dinners, Menu No. XII.) BAKED OX JOINTS, Cut two ox tails at joints and parboil five mimutes. Wash thoroughly and sauté in butter with two sliced onions until well browned. Add one-third cup flour, three cups water, three cups canned tomatoes, one tea- spoon salt, and one-fourth teaspoon pepper. Turn into a deep earthen pudding dish, cover, and cook in a slow oven three hours. Remove ox tails, and strain sauce and return ox tails and sauce to oven to finish the cooking; then add one and one-half cups carrots, cut in strips and one cup turnips cut in small cubes, parboiled in boiling salted water five minutes. Bake until vegetables are soft. POTATO CROQUETTES. 2 cups hot riced potatoes 4 teaspoon onion juice 4 tablespoons butter Yolks of 2 eggs $ teaspoon salt 4 tablespoon finely chopped 4 teaspoon pepper parsley Few grains cayenne > Mix ingredients in order given and beat thoroughly. Shape, dip in crumbs, egg and crumbs again. Fry in deep fat, and drain on brown paper. LETTUCE AND CUCUMBER SALAD. Wash, drain and dry one head lettuce. Arrange in salad bowl as near its original shape as possible. Pare and slice one cucumber and place slices between lettuce leaves. Pour over French Dressing. 100 What to Have for Dinner. LEMON FILLING. 1} cups sugar 1 lemon, grated rind and 3 tablespoons flour juice Yolks 3 eggs 1 cup cold water Few grains salt Mix sugar, flour, lemon rind and juice and yolks of eggs. Add cold water and salt and cook thirty minutes over hot water and cool. _ MERINGUE. Whites 3 eggs 8 tablespoons powdered. _ $ teaspoon vanilla sugar Beat whites of eggs until stiff and add one-half the sugar, gradually, while beating vigorously; cut and fold in remaining sugar and vanilla. LEMON MERINGUE PIE. Roll plain paste to one-fourth inch in thickness. Cover an inverted, deep pie plate with paste, prick with a fork, and bake on a tin sheet in a moderate oven. Slip from plate, fill, cover top with meringue and bake eight minutes in a moderate oven. | Dinners for Occasions. Io! PART II. | DINNERS FOR OCCASIONS. THANKSGIVING DINNERS. MENU NO. I. — (New ENGLAND.) Our rural ancestors, with little blest, Patient of labor when the end was rest, Indulg’d the day that hous’d their annual grain, With feasts and offerings and a thankful strain. —Popr. OystER CRACKERS. Brown GRAVY. OystrR STEw. CELERY. Roast StuFFep TURKEY, CRANBERRY MOoULpDs. Oak Hitt Sweer PoratTosrs. . TURNIPS AND CARROTS IN WHITE SAUCE. BoIrLED ONIONS. CHICKEN PIz. SquasH Patrres. BRANDY SAvcer. MINCE PIR. Fruir PuppINe, Assortep Nots. Cart Norr. RaIsINns. 102 What to Have for Dinner. OYSTER STEW. 1 quart oysters 1 blade mace 1 cup water 3 cup butter 3 cups milk 4 tablespoon salt 4 teaspoon pepper Clean oysters by placing in a colander and pouring over cold water. Carefully pick over oysters, reserve liquor and heat to boiling point; strain through double cheese cloth, add oysters and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer and put in tureen with butter, salt and pepper. Add oyster liquor, strained a second time, and milk which has been scalded with mace, then mace re- | moved. Serve with oyster crackers. ROAST TURKEY. Dress, clean, stuff and truss a turkey and rub over with salt. Place on back on rack in dripping pan and spread breast, legs and wings with one-fourth cup butter rubbed until creamy and mixed with one-fourth cup flour. Dredge bottom of pan with flour. Place in hot oven, and when surface is browned reduce heat and baste with fat in pan. Turn bird on breast to complete the roasting, and baste every fifteen minutes with one-half cup butter, d

Cook this with the app: pantry check, scaling, and the assistant.