Apple Dumplings

Ingredients

• two cups of flour
• four teaspoons of baking powder
• one half teaspoon of salt
• eight tablespoons of butter or lard
• one half cup of milk or water
• six tart apples
• sugar for filling
• a speck of nutmeg or cinnamon

Method

1. 1

   Mix and sift flour, baking powder, and salt.

2. 2

   Add butter and milk or water.

3. 3

   Roll out dough, pare and core apples, fill with sugar and spices, fold dough over apples, and bake for 45 minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 40. The excerpt below is the record exactly as published.

apple dumplings, and short- cakes, because they give practice in handling the dough and perfecting the pupils’ knowledge of biscuit making. The other recipes may be worked in when lessons that require long cooking are given and the pupils have little work to do. Such lessons are those on cooking of legumes and the meat lessons. Another reason for giving several recipes that may be used later in the work is that a review of a process impresses it on the mind. For the same reason more recipes are often included than the teacher can use with some classes. Usually one recipe constitutes a lesson, for a ninety- minute period, if some time is devoted to recitation. Baking Powder Biscuit. — Mix and sift together two cups of flour, four teaspoons of baking powder, one half teaspoon of salt. Add four tablespoons of butter or lard, and work it in with a fork, until it is perfectly blended and the flour is flaky. Make a well in the center of the flour, and pour in three fourths cup of milk or water. Start in the center and stir with a fork, in widening circles, until CEREALS AND LEAVENING AGENTS 105 all the flour has been gathered in and the result is a soft dough. ‘Turn the dough on the floured molding board, and roll lightly about one inch thick, cut with a small biscuit cutter, and bake twelve to fifteen minutes in hot oven. Shortcake. — Mix and sift together two cups of flour, four teaspoons of baking powder, one half teaspoon of salt, add six Foy Bis tablespoons of butter, and work it in asin biscuit dough. When thoroughly mixed, add three fourths cup of water or milk and stir from the center. Turn on the floured molding board, roll out in one cake, and place on a pie tin. Bake twenty to twenty-five minutes in a hot oven. When baked, split so as to sepa- rate top and bottom, spread with butter and strawberries, sliced peaches, oranges, or any other fruit desired. Place the upper crust on the fruit, the buttered side up, and spread with another layer of fruit. May be served with whipped cream. Apple Dumplings. — Mix and sift together two cups of ' flour, four teaspoons of baking powder, one half teaspoon of salt. Add eight tablespoons of butter, or lard, as in biscuit, and one half cup of milk or water. Roll out about one fourth of an inch thick. Pare and core six tart apples. Cut dough large enough to fold over an apple. Place the apple on the dough, fill the center of the apple with sugar, and add a speck of nutmeg or cinnamon

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