Baked Apple Dumplings

Ingredients

• Select firm acid apples
• fill the holes with sugar
• fill the holes with butter
• fill the holes with cinnamon
• 1 cup of sugar
• 1/2 cup of butter

Method

1. 1

   Pare and core the apples, fill the holes with sugar, butter, and cinnamon.

2. 2

   Roll crust into pieces around each apple, place in a deep pan, cover with warm sweetened water and a small piece of butter.

3. 3

   Bake until light brown, adding more water if necessary.

4. 4

   Serve with cold sauce made of sugar and butter, flavored with lemon.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 53. The excerpt below is the record exactly as published.

BAKED APPLE DUMPLINGS Select firm acid apples and pare and core them and fill the holes with sugar, butter and cinnamon. Take nice crust and roll into short pieces. Roll one about each apple and place in a deep pan and add enough warm water to cover. Sweeten the water to taste and add a small piece of butter. Bake in the oven till a light brown. Add more water if necessary. Serve with cold sauce made of 1 cup of sugar, ^ cup of butter. Beat well together and flavor with lemon. A hot sauce may be used if preferred. BLUE GRASS PASTRY E. D. P. 1 pound of best flour, f pound of butter. THE BLUE GRASS COOK BOOK 1 wineglass of ice water, Whites of 2 eggs. Take f pound of flour and put in a bowl. Put the other ^ in a plate. Beat the eggs very light and mix in the flour with the water so as to make stiff dough. Beat well with a rolling-pin for 10 ipinutes. Roll, adding the butter in four rollings and the ^ pound of flour. Set the pastry on ice for 2 hours. This makes 3 pies. PUFF PASTE E. D. P. 1 pound of butter, 1^ pounds of flour, ■J pint of ice water. Wash the butter carefully and squeeze out all the water. Divide in 6 parts. Separate the flour, leaving ^ pound to sprinkle with. Take the 1 pound of flour and 1 piece of butter and mix with the ice water, using a knife for the purpose, and handle as little as possible. Roll the paste from you and spread with the butter. Add | pound of flour in 3 rollings. Set in cool place for 1 or 2 hours. 202 PASTRY When making pies, cut off only enough for one pie at a time, so as not to roll more than once after taking off the ice. CHOCOLATE PIE (No. 1) Mrs. James E. Clay 4 eggs, 2 cups of sugar, ^ cup butter, 1 cup of grated chocolate, 1 cup of cream. Flavor with vanilla. Mix and cook in sauce- pan till it begins to thicken. Cook crust slightly, fill with the mixture and cook in oven till stiff. Cover with meringue. CHOCOLATE PIE (No. 2) Mrs. Strauder Goff Stir the yolks of two well-beaten eggs, ^ of a cake of chocolate and a teacup of sugar into nearly a pint of new milk. Set over the fire and stir till it comes to a boil, then add 2 tablespoons of corn- starch dissolved in milk and | cup of butter. Let it cook till it thickens, stirring all the time. Then pour over the beaten whites of the eggs, set back 203 THE BLUE GRASS COOK BOOK on the stove for a few minutes, till the whites are cooked, and add a teaspoon of vanilla after taking oiF. The pies made with this filling should be made with a top crust and are better served cold with cream, either plain or whipped. It makes a par- ticularly attractive dessert made in little individual pie pans and served with frozen whipped cream. COCOANUT PIE E. D. P. ■| pound of butter, ^ pound of sugar, creamed with butter, 3 eggs, beaten well, 1 cup of rich milk, in which cocoanut has been soaked, 1 cocoanut grated. Cook before putting in pastry. CRANBERRY PIE Miss Mary Bashford 1 teacup of sugar, 1 teacup of cranberries, or cherries, ^ teacup of raisins, 204 PASTRY 1 tablespoon of butter, 1 tablespoon of flour. Cream butter, add flour, then sugar and cran- berries. Put mixture in raw crust and bake with top. Cook 30 minutes in slow oven. CREAM PIE (No. 1) V. C. G. 1 quart of sweet milk, 2 eggs, 9, tablespoons of flour. Mix the flour with some of the milk and let the remainder come to a boil. Beat the eggs light; put in the flour, and pour the boiling milk on these. Sweeten to taste and strain. Cook till thick as custard, stirring all the time. When cold, flavor with essence of lemon. Bake a crust made of rich puff^ paste, and when cold, fill with the custard. The success of this depends on the cooking, and many good cooks slip a sharp knife under the crust here and there while it is cooking to make it light as possible. 205 THE BLUE GRASS COOK BOOK CREAM PIE (No. 2) Miss Mary Bashford 4 eggs — yolks only, leaving whites for a meringue, 1 pint of cream instead of butter, 3 kitchen spoons of flour, f pint of sugar. Flavor and bake. Meringue on top. Make lemon pies the same way, using juice of 5 lemons. IRISH POTATO PIE 1 pint mashed potatoes, ■^ pint cream, 4 eggs, f pound sugar, 1 orange, 1 cup of butter. Cook and mash the potatoes. Beat the eggs together, add sugar and butter and beat well. Then pour in the cream and add the potatoes and stir well. Flavor with the juice of 1 orange. Bake in paste and cover with meringue of well- beaten whites of 2 eggs and 2 tablespoons sugar. 206 PASTRY LEMON PIE (Nrt 1) Mrs. R. H. Hanson 1 cup of buttermi

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