Apple Dumplings

Make a rich baking-powder crust; peel and core apples; roll out crust about 1/4 of an inch thick; cut out circles to fit apples; place latter on dough; fill cavity with sugar, a little cinnamon or nutmeg; incase each apple in the crust, wet edges and press tightly together; put into kettle of boiling water slightly salted; boil 1/2 an hour, taking care that the water covers the dumplings. They are also very nice steamed or baked.

Serve with sugar and cream or any hot sweet sauce.

When boiling them, some prefer tying a cloth around each dumpling; others roll them in dry flour.

Quickly-Made Apple Pudding

Butter a pudding dish; fill with a layer of tart apples, quartered. Season the same with a bit of salt, a little cinnamon, some sugar and butter. Add a little water to the apples and when they begin to boil cover with small dumplings and let boil, closely covered, about 20 minutes. Serve with whipped cream or plain cream, sweetened and flavored with vanilla. Other fruits may be used.

Dumplings

1 cup flour, 1 small teaspoon baking powder, little salt, sifted together. Stir up with about 1/2 cup, or little more, of milk, stirring as little as possible, then drop from a spoon. The dough should be thinner than for biscuit, but stiffer than for batter. This pudding is made on top of stove.

Apple Pancake

Sift 2 cups flour and 2 teaspoons baking powder into a bowl; add 1/2 teaspoon salt and rub through the flour 1/4 cup butter. Beat 1 egg light and add 3-1 cup milk to it. Stir the egg and milk into the flour and make a soft dough of it. Spread about an inch thick in shallow pans and fill with slices of tart apples. Sprinkle the top with brown sugar and cinnamon and dot with bits of butter. Bake and serve with cream or a sweet pudding sauce.

Apple Pudding

Three cups chopped apple, 1 cup sugar, 3 cups fine bread crumbs, 1 cup raisins, 1 cup currants, 1/2 cup citron, 1 pint milk, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, a little salt and 2 well beaten eggs. Line pudding dish with buttered paper, sprinkle with cracker dust and bake about 1 hour. Serve hot with hard sauce.

Apple Pudding

Stew apples that have been pared, cored, and quartered, until soft. Beat and add to every pint of pulp 1/2 cup of sugar, small piece of butter, 1/2 cup of bread crumbs, and 2 eggs well beaten. Bake half an hour. Serve with cream, though the pudding is good by itself. Over the top sift a little powdered sugar. A pint of the apple pulp is the foundation of a pudding for four persons.

Apple Pudding

Fill a buttered baking dish with sliced apple. Season and pour over them a batter made of 1 tablespoon of butter, 1/2 cup sugar, 1 egg, 1/2 cup sweet milk and 1 cup flour, in which has been sifted 1 teaspoon baking powder. Bake in a moderate oven till brown. Peaches are very nice cooked in the same way. Serve with sauce.

Apple Roll

Make a crust as for biscuit. Roll out 1 inch thick and as large as a plate. Cover with sliced apples, seasoned with a small quantity of sugar, spice and pinch of salt. Roll up carefully. Lay close together in pan and bake 1/2 hour in hot oven. Serve with sauce.

Apple Sago Pudding

One quart apples sliced, 1/2 cup sago, soaked in 1 cup boiling water over night for several hours, 1/2 cup sugar, 1/2 cup cocoanut, little salt and little butter, sometimes just a little water, especially if apples are dry. Mix well. Bake from 1 1/2 to 2 hours in a slow oven. Serve with cream and sugar. When done should look like wine jelly.