Apple Dumplings

Ingredients

• two cups of flour
• two teaspoonfuls of baking powder
• half a teaspoonful of salt
• two tablespoonfuls of lard
• one cup of milk
• half of a sour apple
• a little sugar
• ground cinnamon

Method

1. 1

   Make dough, wrap around apples, and bake slowly for half an hour.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 43. The excerpt below is the record exactly as published.

two teaspoonfuls of baking pow- der. Stir thoroughly and bake in a shallow pan. Cut in squares and serve hot, with hot chocolate or lemon sauce. 146 A FEW MORE DESSERTS LEMON SAUCE Make a syrup by boiling for five minutes one cup of sugar with one-quarter cup of water and a teaspoonful of butter. Removing from the fire, add the strained juice of half a lemon. FRUIT BATTER PUDDING Take one cup of flour, half a teaspoonful of salt, and one-half teaspoonful baking-powder, sifted well, half a cupful of sugar, and stir to a smooth batter with half cup of milk. Add one tablespoonful of melted butter, and two eggs, beaten light, then pour into a buttered pudding dish over two cupfuls of fresh fruit, either berries, sliced apples, bananas or peaches, and bake slowly half an hour. Serve immediately with hot pudding sauce, flavored with nutmeg. SPONGE CAKE Beat very light the yolks of three eggs, add one cup of sugar, half a cup of cold water, one and one-half cups of flour sifted several times with two scant teaspoonfuls of baking powder, flavor with half a teaspoonful of lemon extract, and lastly fold in the stiff whites. Bake in a sheet from thirty to forty minutes. 147 COOKERY FOR LITTLE GIRLS Charlotte Russe CHARLOTTE RUSSE Cut sponge cake into narrow strips, or use lady fingers, to line a glass bowl or individual glass cups as preferred. Fill center with whipped cream, for which directions are given elsewhere, and garnish top with Maraschino cher- ries. Prepare at the last moment before din- ner, as the cake is apt to become soaked if left standing long. MARSHMALLOW CREAM Whip thick half a pint of cream, add two table- 148 A FEW MORE DESSERTS spoonfuls of confectioner's sugar, one white of egg, beaten stiff, one-quarter of a pound of marsh-mallows cut in small pieces, two table- spoonfuls of chopped nuts, and half a teaspoon- ful of vanilla. Mix up lightly, and pile on the split halves of little cakes baked in heart-shaped pans. Place a Maraschino cherry in the center of each, pierce with a candy arrow, and pour a thickened cherry syrup around for a sauce. This dessert might also be called Bleeding Hearts. APPLE DUMPLINGS Sift two cups of flour with two teaspoon fuis of baking powder and half a teaspoonful of salt, work into it two tablespoonfuls of lard until " mealy," add one cup of milk, and stir with a fork as little as possible to make a smooth dough. Turn out on a floured board, roll out thin, cut in squares, place in the center of each half of a sour apple, sprinkle with a little sugar and ground cinnamon

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