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Apple Dumplings, Baked, Delicious.
—Tart, juicy apples, soda, Sour milk, lard, salt and flour. Directions—Pare the apples, cut into halves and core. Make the pastry as for biscuit, only using a little more lard or drip pings to make it short, as well as light. Take sufficient dough upon the knead-ing-board to cover one apple. Knead as for biscuit, then roll out large enough to cover the apple, placing one of the halves upon the crust, and putting a tea spoonful of sugar into the place of the core; then placing another upon the first, folding over the crust and pinching, or crimping, to retain the juices, the same as for boiling. Having buttered a bread-pan, put the dumplings in it as prepared, the same as you would biscuit. Make a little depression upon the top-of each and put a bit of butter into it. Bake 1 hour in a moderate oven; but. 10 or 15 minutes before taking up take out and sprinkle a good handful of sugar over all and return long enough to brown the top nicely. To be eaten warm, with cream or sugar, or other pudding sauce. Very nice cold; also, by grating a little nutmeg into the sauce.
Remarks. —The pastry for these dumplings may be made with sweet milk, or water, and baking powder 2 tea-spoonfuls to 1 qt. of flour, when sour milk is not at hand. Our first trial of them was made with water and baking powder, and gave us entire satisfaction. Milk is the richer, but not always to be had.
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