Apple Dumplings

Ingredients

• a quart of flour
• a half teaspoonful of salt
• two teaspoonfuls of baking powder
• two tablespoonfuls of butter
• two cups of sweet milk

Method

1. 1

   Sift flour, salt, and baking powder.

2. 2

   Cut in butter, add milk, roll into a sheet half an inch thick, and cut into squares.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 156. The excerpt below is the record exactly as published.

two teaspoonfuls of baking powder in flour, two eggs, pinch of salt. Put fruit in dish and pour batter over and bake. TUTTI FRUTTI PUDDING. Mrs. William Brinkerhoff. One cup very soft rice, which has been boiled in milk, one pint whipped cream, one cup chopped figs, one quarter cup chopped preserved ginger, one quarter pound candied cherries cut in halves, one wineglass of sherry wine, one half box gelatine, one cup cold water. Dissolve gelatine in water slightly warmed, when cold mix all together, adding whipped cream last. Put in mould and set on ice. When cold turn out on dish, with one half pint of whipped cream and sherry. Rice must be cold when used. LEMON PUDDING. Mrs. W. F. Brown. Boil one pint of milk, stir in one tablespoon corn- starch (wet with cold water), when milk boils, then one tablespoon butter. Stand this aside to cool. Beat the yolks of four eggs, one cup white sugar and mix well, DESSERTS. 367 then add the juice of two lemona and grated rind of one; beat this to a stiff cream, and add to the cold cornstarch. Beat all well together, put in a buttered dish and stand back till stiff. Eat cold. Make a me- ringue of the whites of eggs, by beating stiff and adding three tablespoons sugar. Spread on top of pudding and brown a minute or two. LEMON PUDDING. Miss Potter, Portchester, N- Y. One quart boiling water, grate the rind of one lemon into it, mix two tablespoonfuls in one-half cup of cold water, stir this into the boiling water until cooled, then squeeze the juice of three lemons into a cup, beat yolks of three eggs light, add lemon juice and one cup of sugar to beaten yolks, then stir into boiling mixture and stir about two minutes. Pour into pudding dish and let cool. Beat the whites .of eggs very stiff, add three tablespoonfuls sugar, spread i thin layer on pudding and drop the rest from a spoon in little lumps all over the puddng, then set in the oven and brown lightly. Put on ice and serve cold. PUDDING PRALINEE. Mrs. M. Cornell, Bayside, L. J. Take one-fourth pound macaroons and brown in oven, then remove, and roll them on a board until powdered. Put the powder in a dry pan and place#in oven for a few moments until quite brown. Then beat the whites of six eggs until very stiff, adding a little sugar. Then pour the powdered macaroons slowly in- to the white froth stirring it gently. Put the mixture into a mould, place it in a pan with some water in it, and put it in the oven for fifteen minutes, draw the 368 KIRMESS COOK BOOK. pan to the door of the oTen, take off the coTer, and touch with finger. If it sticks to the finger it is not done, replace cover and try again in about five minutes. Wlien ready, turn it out on a flat dish and serve with cream sauce around it HONEY APPLES. Mrs, Edward Mesick, To six sour apples, cored^ pared and sliced, use four slices stale bread, buttered and cut into one-half inch squares, and four tablespoons sugar. Butter a baking dish, put a layer of apples, a part of the sugar and bread, continue until all materials are used, having a layer of bread last, llien pour a half cup of maple sjrrup or strained honey all over. Bake in slow oven one hour, re- moving cover long enough for top layer to become a light brown. Serve with hard sauce. APPLE DUMPLINGS. Mrs. E, H. Broun, Springfield, L. I. Sift a quart of flour with a half teaspoonful of salt and two teas{K>onfuls of baking powder. Add two table- spoonfuls of butter, chopped into the prepared flour, and two cups of sweet milk

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