THE APPLE 33 



APPLE DUMPLINGS, BAKED, No. i 



Peel and core cooking apples, filling centres with sugar. 

 Roll out biscuit dough rather thin and cut in squares large 

 enough to cover apples. Place an apple in the centre of 

 each square ; bring up the comers of the dough and fasten 

 by pinching and twisting dough together. Place in baking 

 pan close together and when pan is full pour over them a 

 syrup made with one pint of water and one pound of sugar, 

 letting this come half way to the top of the dumplings. 

 Place in rather brisk oven and bake about forty minutes. 

 Cinnamon may be sprinkled over the tops of each. This 

 is the best form of apple dumplings though there are other 

 good methods. 



APPLE DUMPLINGS, BAKED, No. 2 



The apples may be cored and quartered; placed in 

 earthen baking-dish with a square of dough tucked down 

 around each (not under them) a little sugar and water 

 added, and baked. Individual baking-dishes may be used, 

 instead. 



APPLE DUMPLINGS, BOILED 



The apples maybe prepared asfor baked dumplings (No.i) 

 then each one tied in a cloth, plunged into boiling water, 

 and boiled hard an hour and a half. One large dumpling 

 may be made, filled with sliced apples and sugar. In the 

 latter case it will require two hours to cook thoroughly, 

 and the water must boil constantly, being replenished as 

 needed. 



APPLE DUMPLINGS IN CUPS 



Line baking cups with thin pastry ; fill up with slices of 

 apple and sugar ; place on each a cover of the pastry and 

 put them in a large baking-pan, pouring boiling water 

 around the cups half way up, and, bake in hot oven. 



