Baked Apple Dumpling
1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder,
enough cold water to make a stiff dough. Roll-out pastry. Cut with
biscuit-cutter twice as many pieces as you have apples. Peel and core
the apples. Put one round of pastry on one end of the apple. Fill the
core-hole with sugar, cinnamon and a piece of butter. Put another round
of pastry on so that the edges meet. Bake slowly three-quarters of an
hour. This will make nine or ten dumplings.
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