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APPLE
DUMPLINGS & PUFFETS
 APPLE
DUMPLINGS |
| BOILED
APPLE DUMPLINGS |
| BOILED
APPLE PUFFETS |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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APPLE
DUMPLINGS
Make a rich biscuit dough, the
same as soda
or baking-powder biscuit, only adding a little more shortening. Take
a piece of dough out on the molding board, roll out almost as thin as pie
crust; then cut into square pieces large enough to cover an apple. Put
into the middle of each piece two apple halves that have been pared and
cored; sprinkle on a spoonful of sugar and a pinch of ground cinnamon,
turn the ends of the dough over the apple and lap them tight. Lay the dumplings
in a dripping-pan buttered, the smooth side upward. When the pans are filled,
put a small piece of butter on top of each, sprinkle over a large handful
of sugar, turn in a cupful of boiling water, then place in a moderate oven
for three-quarters of an hour. Baste with the liquor once while baking.
Serve with pudding-sauce or cream and sugar.
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BOILED
APPLE DUMPLINGS
The same recipe as the above,
with the exception that they are put into a small coarse cloth well floured
after being dipped in hot water. Each cloth to be tied securely, but leaving
room enough for the dumpling to swell. Put them in a pot of boiling water
and boil three-quarters of an hour. Serve with sweet sauce. Peaches and
other fruits used in the same manner.
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BOILED
APPLE PUFFETS
Three eggs, one pint of milk,
a little salt, sufficient flour to thicken as waffle batter, one and one-half
teaspoonfuls of baking powder.
Fill teacups alternately
with a layer of batter and then of apples chopped fine. Steam one hour.
Serve hot with flavored cream and sugar. You can substitute any fresh fruit
or jams your taste prefers.
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