Apple Dumplings

Ingredients

• 3-lb. Flour.
• 2 teaspoonful of Baking Powder.
• Cold water to make a stiff dough.
• A little Sugar.
• 3 or 4-0z. Shredded ATORA.
• 4 teaspoonful of Salt.
• 4 medium-sized Apples.
• 4 Cloves.

Method

1. 1

   Peel but do not divide the apples, remove the core.

2. 2

   Make a suet crust of above ingredients.

3. 3

   Cut into four pieces; roll each piece into a round large enough to cover the apples, place an apple upon each, fill up the core hole with sugar and one clove; moisten the edges of the pastry and fasten together securely over the top of the apple.

4. 4

   Wring four small pudding-cloths out of boiling water, flour each well; tie round the dumplings, and boil about three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 1. The excerpt below is the record exactly as published.

Apple Dumplings - - 8 8 a STEAMED PUDDINGS Mincemeat = =—- -— = Baked Apple Dumplings- - - - Baked Dumplings 10 Date Pudding - - - 15 Orange Pudding- - —- 10 Feather Pearl Pudding- 15 Pomona Pudding —- - ie Fig Padaing oo a8 peund Pudding - - - 1] Fresh Fruit Pudding ; 1 (ied semen 16 Roly-Poly Pudding - - 11 Gingerbread Pudding - 16 Raisin Pudding - - - 11 Ginger Pudding - - -— 16 Rochdale Pudding —- - 12 Golden Pudding- - - 17 Sago Fruit Pudding- - 12 Golden Roll - - - - 20 Spice Pidding =o = = 12 Ground Rice Pudding Sore boda) 12 (with: Figs) = = =. 417 pee Near Sara 12 Light Pudding - - - 17 Suet Pudding - - - 15 Llanberis Pudding -—. - 17 Suet Crust for Puddings 15 Lemon Pudding - - - 17 Syrup Sponge Pudding 15 Marmalade Pudding— - 18 Treacle Pudding- - - BAKED PUDDINGS AND PIES 21 Blackberry Pudding— - 27 Fruit Pies- - - —- - 2 Bread Pudding - -—- -— 28 #Granny’s Pudding - - 2) Caratora Pudding - -— 28 Ginger Pudding 22 Children’s Pudding- - 28 (Preserved) - -— — pL Cocoa-nut Layer Marmalade Pudding 22 Pudding - - - — 29 (Baked) - - - - 27 Dorset Pudding - - - 29 Orange Pudding- - - ZT Emergency Pudding— -—- 29 Yorkshire Pudding — - 27 Fruit Pudding (Baked) 30 Raspberry Charlotte - TARTS ee eae Short Crust for Tarts and Short Crust for Tarts and Pies No.1) - - = 33 Pies (No.2) - - —- SWEET SAUCES FOR PUDDINGS 34 Custard Sauce — — — 34 Marmalade Sauce - 9 Cornflour Sauce~— -— -— 37 Sweet Sauce- - —- -— 34 Jam Sauce -—- =—- — — 37 Syrup Sauce - - —- = Chocolate Sauce- - - Continued 43 0 — 37 37 Index continued MILK PUDDINGS General Directions e hguee Seed Tapioca Tapioca (or Large Sago) 38 Rice Pudding - - - 38 ; Grstnd Rice. ea 8 (Small Sago) - - - 38 Semolina - - - - - 38 SAVOURIES Beef Steak Pie - - - 39 Beef Steak Pudding Cup Steak Pudding-— - . 40 (No. 2)- - - - - 40 Fish Pudding—- - - — 41 Beef Steak Pudding Cold Meat Pie - - - 40 Pease Pudding - - - 4] (Rich) No. | - - = 39 Cold Meat Rolls- - - 40 Sausage Rolls - - - 4) STUFFING Stuffing - - - - - 42 Forcemeat Balls - - - 42 To Stuff a Fowl- - - 42 SUNDRIES Breadcrumbs— - -— —- 12 Porridge - - - —- — 43 Pancakes - - - - - 43 Mincemeat - - - —- 43 Basting - - - — — 43 FRYING Fried Plaice - - - - 44 Rice Fritters- - - - 44 Chipped Potatoes - —- 44 Fried Parsley- - - —- 44 Baked Potatoes - - - 44 fe A: SPLENDID HOME REMEDY A teaspoonful of ‘“‘ATORA’’ taken in a glass of hot milk at bed-time is very soothing and bene- ficial in the case of a cough or sore throat. With a packet of ““ATORA”’ in the house you will always have a sure and inexpensive remedy at hand. In the same way ‘‘ATORA’’ is definitely beneficial in all cases of Catarrh, Chest or Bronchial troubles, and should be taken regularly in hot milk as indicated. TO SUCCEED IN USING THESE TESTED RECIPES | Never guess weights and measures. Be most careful to measure and weigh accurately each ingredient. Mix carefully and thoroughly according to directions given. Careful cooking, either steaming or baking. WwW NY Have water boiling, and oven right heat. When Baking Powder is used the pudding should be put into the saucepan or oven without delay after the liquid has been added. SECTION | — SUET DUMPLINGS The dumpling is a cheap, wholesome and nourishing food, and is a very simple method of using Beef Suet. Although simple, it is a perfectly balanced food , the starchy elements of the flour blending with the fat and converting it into bodily fuel, to create warmth and energy. Suet puddings and dumplings were made in the olden days because they were good to eat. Nowadays scientists have discovered by test what our grandparents knew by instinct, that the correct blending of Beef Suet with the ingredients commonly used in puddings and dumplings is one of the best ways of deriving nourishment. With ATORA Shredded Suet a number of dumplings can be prepared and cooked in a few minutes along with other food, without using extra fuel or heat. They are light and digestible, and are delicious with soups, stews, gravies, stewed rabbit, steak and kidney, boiled beef, etc., and as a sweet with syrup, jam, etc. Children are always fond of them, but most people, young or old, appreciate them, especially in cold weather. A plentiful supply of good Beef Suet is an absolute essential for children ; there is nothing to approach it for building up powers of resistance to colds and infections. Give them ATORA Beef Suet every day, if not always in puddings, then in the handy dumplings which take no time to make. Fé SUET DUMPLINGS 4-oz. Flour. 2-ez. Shredded ATORA. 4 teaspoonful Baking Powder. Pinch of Salt. Mix the ingredients and make into dough with sufficient moisture. Divide into small balls and roll well in flour. Put the dumplings into the soup, stew, etc., when it is at simmering point, about |5 minutes before it has finished cooking. Important.—The dumplings cook quickly and should not be put in too soon. See that the stew, etc., does not go off the boil when the dumplings are put in. Delicious with soup, stews, boiled beef, steak and kidney, rabbit, etc. DOUGHBOYS Ingredients as for ‘‘Suet Dumplings’’ above. Mix the ingredients and make into a stiff dough ; not too much water. Divide into small balls and boil in boiling salted water for about 15 minutes. TrRese dumplings can be served with boiled or roast meat, or with sweet sauce or syrup, milk and sugar, jam, etc. If desired they may serve both purposes at one meal. ONION DUMPLINGS (Delicious with Seup or Stewed Rabbit.) 4-oz. Shredded ATORA. 4-oz. Finely Chopped Onions. 8-oz. Flour. Salt and Pepper. Mix with milk or water. Boil for 30 minutes with the rabbit. CURRANT DUMPLINGS 4-oz. Flour. 2-0z. Shredded ATORA. 2-oz. Dried Currants (picked from stalks). 4 teaspoonful Baking Powder. Pinch of Salt. Mix with water to make a stiff paste. Divide into pieces the size of an egg and drop them as they are (without cloths) into fast-boiling water. Boil quickly for about 20 minutes, moving them about at first to prevent them sticking to the bottom. Sift sugar over, and if desired serve with lemon juice. Note.—The quantities of the ingredients in the Dumpling Recipes can be varied according to the number of dumplings required, keeping to the pro- portion of twice as much flour as suet. 8 APPLE DUMPLINGS 3-lb. Flour. 2 teaspoonful of Baking Powder. Cold water to make a stiff dough. A little Sugar. 3 or 4-0z. Shredded ATORA. 4 teaspoonful of Salt. 4 medium-sized Apples. 4 Cloves.

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