Apple Dumplings

A historical recipe from Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895).

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A historical recipe

Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Project Gutenberg eBook #58948.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Put a generous cup of sugar in a baking dish half full of hot water and while this is boiling make the pastry.
Sift a scant pint of flour with a pinch of salt and even teaspoonful of baking powder, rub into this butter or lard the size of an egg, and mix with milk or water.
Roll thin and cut in seven pieces;
fill these with sliced apple.
After moulding them place in the hot syrup, sprinkle with nutmeg and bake about half an hour.
There is no need of serving sauce if there is plenty of syrup in dish—though cream is an improvement.
Mrs.
Will Moore.