34 FRUIT RECIPES 



APPLE DUMPLING SLICES 



Make a biscuit dough and roll out thin, covering with a 

 layer of fine sliced apples, and roll over as for roly poly. 

 Then slice, set the pieces on end (as with domino rows) , in 

 a buttered pan, and pour over them a syrup of a cup of 

 sugar and half a cup of water. Add a bit of butter for 

 each dumpling and bake half an hour, or till brown. 



APPLE BATTER PUDDING 



Peel, core, and slice thin six tart apples and place in 

 baking-dish. Cream together one-fourth cup butter and 

 one cup sugar; add two eggs, one cup of milk, and two cups 

 of flour in which must be sifted two teaspoons baking 

 powder. Pour the mixture over the apples and steam 

 one hour. Serve with cream or sauce. 



APPLE SLUMP No. i 



Pare, core, and quarter one dozen tart, juicy apples and 

 place in a saucepan which has a close cover. Pour over 

 them a pint of hot water and set on the back of the stove 

 for eight minutes, when add two cups of molasses. Make 

 a soft biscuit dough with milk and roll out half an inch 

 thick, making of it a cover for the apples. Place this 

 paste-cover on the apples and put on tight the lid of the 

 saucepan, bucket, or other vessel used. Cook on top of 

 stove for thirty minutes without lifting cover. This may 

 be set in oven to brown a few minutes or served as it is — 

 with a sweet sauce. 



APPLE SLUMP No. 2 



Mix with a milk biscuit dough (using a pint and a half of 

 flour) one or two eggs and through it two quarts of fine- 

 cut apples. Place half an inch thick in buttered baking- 

 pan. Bake in quick oven and eat with cream. 



