Baked Apple Dumplings

Ingredients

• one pint of flour
• two teaspoonfuls baking powder
• a saltspoonful of salt
• one-quarter cup butter
• one egg
• three-quarters cup milk
• three large apples

Method

1. 1

   Make a regular shortcake crust, using one pint of flour, two teaspoonfuls baking powder and a saltspoonful of salt, sifted together three times, one-quarter cup butter rubbed in with the tips of the fingers, and one egg beaten and mixed with three-quarters cup milk.

2. 2

   Roll out and cut in five-inch squares.

3. 3

   Have ready three large apples, peeled, cored and halved and lay each piece on a square of the paste.

4. 4

   Fold the pastry over each apple like a blanket, lapping the four corners at the top and pressing them down firmly.

5. 5

   Turn the dumplings upside down in a well-buttered bag, dot with bits of butter and sprinkle with sugar.

6. 6

   Set the bag in a quick oven and bake to a russet brown.

7. 7

   This will take about half an hour.

8. 8

   Serve with any sweet sauce, or rich, sweet cream.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 51. The excerpt below is the record exactly as published.

Baked Apple Dumplings. — Make a regular short- cake crust, using one pint of flour, two teaspoonfuls baking powder and a saltspoonful of salt, sifted together three times, one-quarter cup butter rubbed in with the tips of the fingers, and one egg beaten and mixed with three-quarters cup milk. Roll out and cut in five-inch squares. Have ready three large apples

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