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APPLE SLUMP

(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)







Pare, core and quarter apples, add a little water and sugar to taste,
stew until tender and cover with the following mixture: Sift one pint of
flour and one teaspoon of baking powder, add a pinch of salt and two
cups of milk, mix and turn out onto a lightly floured board. Roll to
one-half inch thickness and place over the stewed apples, cover and cook
for ten minutes without lifting the lid. Serve hot with cream and sugar
or soft custard.

Other Recipes


DIMPES DAMPES (APPLE SLUMP)

Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of
flour and gradually two cups of milk to make a smooth batter.
Melt one-half cup or a little less of butter in a large shallow
dripping-pan and let it spread all over the pan to grease it well, then
pour one-half cup of butter and one quart of sliced apples to the
batter. Mix and pour into pan or pans not more than three-quarters of an
inch deep and bake in a moderate oven, thirty to forty-five minutes,
until a golden brown. This quantity serves ten people.









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