Make simple pastry and roll out rather thin, cutting
in squares. In the centre of each place apple sauce✪ Apple Turnovers, then
fold over by opposite corners, forming a triangle; pinch
together; slash, or prick and bake quickly.
APPLE PANCAKES
Make a simple batter as for Batter Pudding (see In-
troductory Recipes), adding two heaping teaspoons of
baking powder for each quart of flour used. Add two
cups very fine-chopped apple✪ Apple Pancakes for each quart of flour used
and cook as for ordinary griddle cakes.
APPLE PUFFS, OR FLIP FLAPS
Make as for Strawberry Batter Cups, using tart apples,
pared, cored, and sliced or chopped. Use two layers of
apple: in the centre and on top, Sprinkle with sugar and
spice before baking✪ Apple Puffs, or Flip Flaps. Use gem pans for the distinctive
form.of “Flip Flaps.”
APPLE ROLY POLY
Make a sweet biscuit, dough; roll out thin and spread
with a layer of chopped apples or apple sauce or other apple
mixture. Sprinkle with sugar, butter, and spice✪ Apple Roly Poly and roll the
dough over as for jelly roll. Bake in moderate oven one
hour, or steam two.
THE APPLE 33
APPLE DUMPLINGS, BAKED, No. 1
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 corners 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✪ Apple Dumplings, Baked, No. 1,
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✪ Apple Dumplings, Baked, No. 2 (not under them) a little sugar and water
added, and baked. Individual baking-dishes may be used,
instead. .
APPLE DUMPLINGS, BOILED
The apples may be prepared asfor baked dumplings (No.1)
then each one tied in a cloth, plunged into boiling water,
and boiled hard an hour and a half✪ Apple Dumplings, Boiled. 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✪ Apple Dumplings in Cups; 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.
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✪ Apple Dumpling Slices. 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✪ Apple Batter Pudding. Pour the mixture over the apples and steam
one hour. Serve with cream or sauce.
APPLE SLUMP No. 1
✪ Apple Slump No. 1
Fruit recipes
1907Page 17 · 11 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make simple pastry and roll out rather thin, cutting in squares. In the centre of each place apple sauce, then fold over by opposite corners, forming a triangle; pinch together; slash, or prick and bake quickly.
APPLE PANCAKES
Make a simple batter as for Batter Pudding (see Introductory Recipes), adding two heaping teaspoons of baking powder for each quart of flour used. Add two cups very fine-chopped apple for each quart of flour used and cook as for ordinary griddle cakes.
APPLE PUFFS, OR FLIP FLAPS
Make as for Strawberry Batter Cups, using tart apples, pared, cored, and sliced or chopped. Use two layers of apple: in the centre and on top, Sprinkle with sugar and spice before baking. Use gem pans for the distinctive form.of “Flip Flaps.”
APPLE ROLY POLY
Make a sweet biscuit, dough; roll out thin and spread with a layer of chopped apples or apple sauce or other apple mixture. Sprinkle with sugar, butter, and spice and roll the dough over as for jelly roll. Bake in moderate oven one hour, or steam two.
APPLE DUMPLINGS, BAKED, No. 1
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 corners 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 may be prepared asfor baked dumplings (No.1) 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.
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. 1
Records on this page
Apple TurnoversApple PancakesApple Puffs, or Flip FlapsApple Roly PolyApple Dumplings, Baked, No. 1Apple Dumplings, Baked, No. 2Apple Dumplings, BoiledApple Dumplings in CupsApple Dumpling SlicesApple Batter PuddingApple Slump No. 1