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BOILED APPLE DUMPLINGS

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







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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