Apple Dumplings (Alternate)

Ingredients

• Make a nice biscuit dough
• a large tart apple for each dumpling
• one cup sugar
• one-half cup butter
• one-half teaspoon cinnamon
• one pint hot water

Method

1. 1

   Roll out dough, fill with halved apples and sugar, pinch closed, and place in a pan with sugar, butter, cinnamon, and hot water.

2. 2

   Bake slowly for one hour.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 119. The excerpt below is the record exactly as published.

One cup sugar, 2 table- spoons cornstarch, 2 cups boiling water, 3 ta- blespoons butter, 2 teaspoons vanilla. Lemon juice may be used instead of vanilla. NO. 25. ALMOND LOB. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Beat yolks of ten eggs, add one and one-half cups granu- lated sugar, beat to a cream. Add one cup grated almonds, one large tablespoon vanilla, small grated lemon. Grate twelve lady fingers which have been dried in the oven; add this and one-half teaspoon baking powder to the mixture. Finally add the beaten whites of the eggs. Bake in two layers. For the filling, mix well yolks of two eggs,- two tablespoons powdered sugar, two teaspoons corn starch and two teaspoons of butter. Add to this two cups boiling milk; stir well on stove and beat until creamy. Add one cup grated almonds, stir a little longer. (This is more than de- licious.) NO. 26. APPLE CHARLOTTE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Butter, then flour a pudding dish, line it with thin slices of bread, buttered on both sides. Put a thick layer of apples, cut in thin slices, sugar and a little cinnamon and a few small pieces of butter, another layer of bread and butter, apples, sugar, cinnamon, and pieces of butter last. Bake slowly for two hours, leav- ing the dish covered until half an hour before serving, then let the apples brown on top. NO. 27. APPLE DUMPLINGS. Mrs. G. M. Wood, 1023 South Olive street, Los Angeles.— Peel, core and chop quite fine six tart apples. Take two cups flour, one heaping teaspoon bak- ing powder, salt and sift all together. Mix one-half cup butter with the hands into the flour and moisten with sweet milk, as for pie crust. Roll out quite thin, cut in squares so each square will hold a large spoonful of the apples, one tablespoon sugar, a sprinkle of cinnamon and piece of butter size of hazelnut. Pinch dough firmly around each dumpling, bake brown in pan half filled with boiling COOKING AND OTHER RECIPES. 7] water. Sauce: One-half cup butter, one cup powdered sugar, beat to a cream, add one egg, a small glass of sherry wine; beat In a bowl and set In hot water. Let it remain ten minutes or more, stirring constantly. Then serve. NO. 28. APPLE DUMPLINGS. Mrs. G. M. Wood, 1023 South Olive street, Los Angeles.— Make a nice biscuit dough, roll thinner than for biscuits and cut about five inches square. Pare and halve a large tart apple for each dumpling; fill center with sugar and pinch dough around lightly. Put in deep pan— milk- pan— with space between. To six dumplings sprinkle between one cup sugar, one-half cup butter, one-half teaspoon cinnamon, one pint hot water

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