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APPLE DUMPLINGS

(Puddings And Other Desserts) - (The New Dr. Price Cookbook)







1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon
Sift together flour, baking powder and salt; add shortening and rub in
very lightly; add milk slowly to make soft dough and mix. Place on
floured board and roll out 1/2-inch thick. Put into shallow greased
pan. Wash, pare, core and cut apples into sections; press them into
dough, sprinkle with sugar and dust with cinnamon. Bake in moderate
oven 30 minutes or until apples are tender and brown. Serve warm with
milk or cream.

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BOILED APPLE DUMPLINGS

Beat well, without separating, two eggs, add a pinch of salt, two cups
of milk and one cup of flour. To a second cup of flour, add two
teaspoons of baking powder; add this to the batter and as much more
flour as is necessary to make a soft dough. Roll out quickly one-half
inch thick. Cut into squares, lay two or three quarters of pared apples
on each, sprinkle with sugar and pinch the dough around the apples. Have
a number of pudding cloths ready, wrung out of cold water, and sprinkle
well with flour. Put a dumpling in each, leave a little room for
swelling and tie tightly. Drop into a kettle of rapidly boiling water
and keep the water at a steady boil for an hour. Serve hot with hard
sauce.
Have a saucer in the bottom of kettle to prevent burning.

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INDIVIDUAL APPLE DUMPLINGS

Butter six muffin rings and set them on a shallow agate pan which has
been well buttered. Fill the rings with sliced apples. Make a dough of
one and one-half cups of pastry flour sifted several times with one-half
teaspoon of salt and three level teaspoons of baking-powder. Chop into
the dry ingredients one-fourth of a cup of shortening, gradually add
three-fourths of a cup of milk or water. Drop the dough on the apples on
the rings. Let bake about twenty minutes. With a spatula remove each
dumpling from the ring, place on dish with the crust side down. Serve
with cream and sugar, hard sauce or with a fruit sauce.

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FRAU SCHMIDT'S APPLE DUMPLINGS

Prepare a syrup of 1 cup sugar, 2 cups of hot water and 1 tablespoon
of butter. Pour all into an agate pudding dish. Add to this syrup 2
heaping cups of pared, sliced sour apples.
Let all come to a boil. For the dumplings, sift together one cup of
flour and two even teaspoons of baking powder. Add a pinch of salt.
Mix into a soft dough or batter with about 3/4 cup of sweet milk or
cream. Drop six or eight spoonfuls of this batter into the boiling
syrup on top of apples. Cover closely and cook on top of range twenty
minutes without uncovering. Serve hot. These dumplings should be light
as puff balls. Peaches may be substituted for apples and are
delicious.

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French Baked Apple Dumplings.

Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few
slices of bacon in a stew-pan; when hot, add the veal. Cover and let
brown a few minutes; then add 2 carrots and 1 onion sliced thin, some
thyme and mace; pour over 1 cup of hot water. Cover and let cook
slowly until tender. Thicken with flour mixed with 1/2 cup of milk.
Add chopped parsley; season to taste and serve with baked potatoes.

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Baked Apple Dumplings

Ingredients, one pound of flour, four ounces of chopped suet, half a

pint of water, a pinch of salt, eight or ten large apples peeled. With

the above ingredients prepare some suet paste, as directed in No. 97;

divide the paste into about eight equal parts, first make these into

balls with the hand, and then roll them out with a rolling-pin to the

size of a large saucer, envelop an apple in each flat of paste, and,

wetting the edges with water, gather them round in a purse-like form,

and twist the ends tightly together to fasten them securely. The

dumplings, thus formed, must be placed on the twisted end, at equal

distances of three inches apart from each other, upon a tin baking-dish,

and baked in the oven for about three-quarters of an hour.

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Apple Dumplings

By the rivulet, on the rushes,

Beneath a canopy of bushes,

Colin Blount and Yorkshire Tray

Taste the _dumplings_ and the whey.

SMART.



Pare and scoop out the core of six large baking apples; put part of a

clove and a little grated lemon-peel inside of each, and enclose them in

pieces of puff paste; boil them in nets for the purpose, or bits of

linen, for an hour. Before serving, cut off a small bit from the top of

each, and put a teaspoonful of sugar and a bit of fresh butter; replace

the bit of paste, and strew over them pounded loaf sugar.

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Baked Apple Dumplings

Sift a pint of flour with a teaspoonful of baking powder and half a

teaspoonful of salt. Put a quarter of a pint of butter into it and chop

it fine with a knife; mix it well--do not use the hands; then add milk

enough to moisten it, about a quarter of a pint. Dust a pastry board

with flour, take the dough from the bowl, roll lightly into a sheet

about an eighth of an inch thick, cut into squares large enough to hold

an apple. Pare and core medium sized cooking apples, fill with sugar

and a little cinnamon, put in the middle of the square and draw the

corners up over the apples, moistening them with a little white of egg

or water to make them stick. Brush over the dumplings with beaten egg

and bake in a good oven. The time will depend upon the apples--about

half an hour. Serve with cream.

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Apple Dumplings

Pare tart, mellow apples--take out the cores with a small knife, and

fill the holes with sugar. Make good pie crust--roll it out about

two-thirds of an inch thick, cut it into pieces just large enough to

enclose one apple. Lay the apples on them, and close the crust tight

over them--tie them up in small pieces of thick cloth, that has been

well floured--put the dumplings in a pot of boiling water, and boil them

an hour without any intermission--if allowed to stop boiling, they will

be heavy. Serve them up with pudding sauce, or butter and sugar.

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Apple Dumplings

Pare and core five cents' worth of apples, keeping

them whole; make a suet crust as directed for SUET DUMPLINGS on page 53,

roll it out, and cut it in as many squares as you have apples; sprinkle

a little spice on the apples, fold the corners of the pieces of paste up

over them, pinch them together, tie each one in a floured cloth, and

boil for one hour as directed in the previous receipt; then take them

from the pudding cloths, and serve them with five cents' worth of butter

and sugar; they can be made for about fifteen cents.

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Baked Apple Dumplings

Make a paste of half a pound of flour, (cost two

cents,) quarter of a pound of butter, (cost eight cents,) and enough

cold water to wet it up, about half a pint; roll it out very thin and

fold it four times; repeat this process twice; then put the paste in a

cool place for five minutes, and roll and fold again; do this three

times, and then cut the paste in squares, and lay on each an apple

prepared as above; fold the paste over the apples, turn them bottom up

on a baking sheet, brush them with a well beaten egg, (cost one cent,)

sift over them an ounce of powdered sugar, (cost one cent,) and put them

in a moderate oven to bake for three quarters of an hour. They will cost

about eighteen cents, and be very nice.









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