BAKED APPLE DUMPLINGS

Ingredients

• One quart flour
• two teaspoonfuls Eagle Baking Powder
• one-half teaspoonful salt
• one large tablespoonful butter
• enough sweet milk or water
• some good tart apples
• sprinkle over it sugar
• a little cinnamon

Method

1. 1

   Mix flour, baking powder, salt, butter, and milk to make a soft dough.

2. 2

   Roll out, fill with apple quarters, sprinkle with sugar and cinnamon, bake for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 67. The excerpt below is the record exactly as published.

two teaspoonfuls Eagle Baking Powder, two _ tablespoontuls molasses, one cup seeded raisins, a little salt. Boil four hours. One pint of milk can be used instead of one cup, with bread crumbs soaked in it, and only one cup flour. Serve with rich liquid sauce. is the bi and best 5c Bar, VICTOR SOAP Seta ty ae ‘4 at eis Da hee oh than the majority of them. 161 See recipe for making COCOANUT PUFFS, use the fine part of White Moss Cocoanut and you have a dainty confection. DUTCH APPiFE PUDDING One pint flour, one and one-half teaspoonfuls Eagle Baking Powder, one-half teaspoonful © salt. Rub one- quarter cup butter into the flour, beat one egg light, add to it three-quarters cup cold water, and stir into the flour. Spread in well buttered shallow pans. Pare, core and quarter four or five sour apples, place them on the dough, and sprinkle over them two tablespoonfuls sugar. Bake twenty or thirty minutes. Serve at once with lemon sauce. BAKED APPEESDUMPIEDN GS. One quart flour, two teaspoonfuls Eagle Baking Pow- der, one-half teaspoonful salt mixed well together. Add one large tablespoonful butter and lard mixed, and enough sweet milk or water to make a soft dough. Roll out into half-inch sheets. Peel and quarter some good tart apples. Put each quarter on a square of dough, sprinkle over it sugar and press the edges together firmly. Place in a deep pan, sprinkle over sugar and a little cinnamon

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