Apricot Dumplings

Ingredients

• 2 cups flour
• 1 tablespoon Cottolene
• 1/2 teaspoon salt
• 1 cup thick cream
• 4 teaspoons baking powder
• Apricots

Method

1. 1

   Mix and sift flour, salt, and baking powder.

2. 2

   Rub in Cottolene, add cream, and mix well.

3. 3

   Roll out to 0.5 inch thickness, shape with a biscuit-cutter, and place apricot halves on each circle.

4. 4

   Enclose them, place in a buttered pan, sprinkle with sugar, and pour around cold water.

5. 5

   Bake in a hot oven for twenty minutes, basting three times during cooking.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 71. The excerpt below is the record exactly as published.

Apricot Dumplings — Hard Sauce Coffee 4 V SCOTCH POTATO SOUP (For recipe see Page 38.) PORK TENDERLOIN LYONNAISE Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two table- spoons each of Cottolene and butter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to well- greased dripping pan and add to fat three onions thinly sliced; cook until delicately browned, stirring often. Sprinkle over onions two tablespoons flour, stir well. Put two tablespoons vinegar into one- half cup hot water, add slowly to onions, mix thoroughly. Lay tenderloins over onions, cover closely and cook in the oven until meat is tender. Dispose tenderloin on hot serving platter and pour over contents of frying pan. Vinegar may be omitted and more water added. BAKED APPLES Wipe and core eight tart apples; arrange them in a granite drip- ping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with cinnamon, sprinkle round one- half cup sugar and pour on one cup cold water. Bake in a slow oven until soft, basting often with syrup in pan. Dispose on serving dish and sprinkle with granulated sugar. SCALLOPED POTATOES Wash, pare and slice six medium-sized potatoes. Butter a quart baking dish, lay in a layer of potatoes, sprinkle with salt. Dec^mber ^^ S Uflduy DiflfierS 161 First Sunday pepper, and dot over with bits of butter, dredge with flour and sprinkle lightly with chives. Repeat until potatoes are used and two tablespoons each of butter, flour and chives. Pour over one and one-half cups milk. Cover and bake one hour in the oven. Remove cover and brown top. Serve in baking dish. BERMUDA SALAD Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon sugar, one teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing. APRICOT DUMPLINGS 2 cups flour. 1 tablespoon Cottolene. }/2 teaspoon salt. 1 cup thick cream. 4 teaspoons baking powder. Apricots

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