Apple Dumplings

Ingredients

• Five apples
• twelve ounces of flour
• four ounces of butter
• one ounce of sugar
• one teaspoonful of baking powder
• one and one-half gills of cold water
• one saltspoonful of salt

Method

1. 1

   Rub flour and butter together, add baking powder and salt, mix with cold water to form a firm dough.

2. 2

   Cut into 5 pieces.

3. 3

   Pare apples, remove cores, and place sugar in the core holes.

4. 4

   Encase apples in dough balls.

5. 5

   Bake in a quick oven for half an hour.

6. 6

   Test with a skewer for doneness.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.

Apple Dumplings. — Five apples, twelve ounces of flour, four ounces of butter, one ounce of sugar, one tea- spoonful of baking powder, one and one-half gills of cold water, one' saltspoonful of salt. Rub this flour and butter together in a bowl, add to them the baking powder and the salt, and with the cold water mix all to a firm dough. Place this dough upon a mixing board, and cut it into five equal pipces. Pare the apples now very thinly, and take from them their cores, leaving the form of the apple unbroken. Roll the dough into balls, and taking an apple, work it into the centre of a ba,ll of the dough ; and just before closing the ball so formed at the top, put into the place of the apple cores, a portion of the sugar. When the apples are all prepared in this way with the dough and ' sugar, place them into a baking tin, and the baking tin into a quick oven for half an hour. , At the end of half an hour test the dumplings with a skewer, and if the apples be not soft to the centre, they must renjain in the oven until the skewer proves them entirely done. SWISS msSOLMS. 15^ When done, take them from the oven, brush each over with a little milk, sprinkle them with a little sugar, and return all to the oven for one minute, and serve them with a hard sauce, directions for making which, will be found on page 168. Swiss Rissoles. — One-half pound of pears, one- quarter pound of raisins, two ounces of sugar, eight ounces of flour, four ounces of butter, one egg, one-half gill of cold water, one-half of a lemon. First pare and core the pears, cut them into small pieces, squeeze into a saucepan the juice of the lemon, add to it half of the cold water and an ounce and a half of the sugar, and placing the saucepan over the fire, let its contents come to the boiling point ; when boiling, throw into it the pears, also the raisins, and let them cook therein very slowly for half an hour. When done, turn the mixture out upon a plate. When quite cool make up a crust by mixing upon a board the flour and butter, make a hole in the centre of this into which drop the yolk of egg, pour over the reniaining cold water, and knead all lightly together. Roll this out to about an inch in thickness, and cut it into pieces about four inches square. Beat the white of the egg lightly, and brush the edges of the crust with it ; put into each of these squares an equal quantity of the cold mixture from the plate, fold the edges together, brush over each a little of the white of egg, sprinkle over each a little of the sugar, and placing the rissoles upon a slightly floured baking tin, bake them in a modeirate oven for half an hour. Serve in a folded napkin. Feaoh-Sago. — One quart of peaches, one-half pound of sago, three ounces of sugar, one pint of cold water. i6o puhdings. Put the sago into a pudding dish, cover it with the cold water and allow it to soak therein for two hours. And when the sago is sufficiently soaked, skin and stone the peaches, place them regularly upright in the sago, sprinkle over all the sugar, and placing the pudding dish into a moderate oven, let the pudding bake for one hour. Serve hot. Com Starch Pudding.— Four tablespoonsfuls of corn starch, one quart of milk, two ounces of sugar, one saltspoonful of salt

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