ful of extract of lemon. Stir the sugar, rhubarb, and ex-
tract well together in a bowl, and let it stand awhile. Line
a pie-plate with crust, put in the fruit, cut a tea-spoonful of
butter into small bits, and place over the top, dredge with
flour, wet the edge with water, put on a top crust and pre«
well together. Prick holes in the top with a fork, and bake
about one hour in a slow oven. Can be baked without an
upper crust, if preferred. Excellent. Mary Cole.
Turn-overs.
Take dried peaches or apples, wash and put into a kettle
with a little water. Cook until the fruit is perfectly soft,
then put into a bowl and mash very fine ; sweeten to taste ;
add one tea-spoonful of ground cinnamon, and one tea-spoon-
ful of ground cloves✪ Turn-overs. Make a rich paste, and roll out as
for pies, spread the fruit on one half of it about half an inch
thick, then fold the crust over, making the pie in the shape
of a half moon, pinch the edges together with the fingers or
a fork. Have ready a skillet of hot lard, place two pies in
and fry to a rich brown, then remove these, and put others
in. A. B.
APPLE DUMPLINGS IN BATTER.
Peel and core nice cooking apples, place in a baking-dish,
and pour over them a batter made as follows : Take one pint
of sweet milk, two eggs beaten separately, two tea-spoonfuls
of baking-powder, two table-spoonfuls of melted butter, two
tea-cupfuls of sifted flour✪ Apple Dumplings in Batter, or enough to make the batter
the proper consistency. Stir the baking-powder well into
the flour, beat the yelks lightly, add the milk, then the but-
ter and flour, and lastly the whites whipped to a stiff froth.
Pour the batter over the apples, and place in the stove to
bake, with a pan turned over the dish to prevent the dump-
lings from browning too fast. Bake about one hour.
Mrs. Chari.es E. Tabb.
232
The New Kentucky Home Cook Book.
BOILED ROLLS.
Make a dough as for baking-powder biscuit, roll thin and
spread on the fruit, and roll as for a jelly-cake roll. Place
in a cloth or bag, and put into a kettle of boiling water.
This roll may be made of dried peaches or apples, which
have been prepared as follows : Put the fruit on with water
enough to cover them, cook until perfectly soft, mash fine,
and sweeten to taste. Season with cloves and cinnamon✪ Boiled Rolls.
Blackberries, cherries, raisins, and figs make nice rolls, and
may be baked instead of boiled. Serve with rich sauce.
BAKED APPLE DUMPLINGS.
Make a crust as for baking-powder biscuit, peel and core
the apples, cut the dough into square pieces, and put one
apple for each dumpling. Put them into a dripping-pan,
place in the oven for five minutes, then make a sirup with
water and sugar— one cupful of sugar to a pint of water✪ Baked Apple Dumplings — •
and pour into a dripping-pan. Baste with the sirup as you
would a turkey while they are cooking. When done, eat
with sweetened cream or rich sauce. These dumplings may
be boiled.
FRUIT DUMPLINGS. ✪ Fruit Dumplings
Page 118 · 5 recipe records on this page
Presented as published in 1884. 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
ful of extract of lemon. Stir the sugar, rhubarb, and extract well together in a bowl, and let it stand awhile. Line a pie-plate with crust, put in the fruit, cut a tea-spoonful of butter into small bits, and place over the top, dredge with flour, wet the edge with water, put on a top crust and press well together. Prick holes in the top with a fork, and bake about one hour in a slow oven. Can be baked without an upper crust, if preferred. Excellent. Mary Cole.
Turn-overs.
Take dried peaches or apples, wash and put into a kettle with a little water. Cook until the fruit is perfectly soft, then put into a bowl and mash very fine ; sweeten to taste ; add one tea-spoonful of ground cinnamon, and one tea-spoonful of ground cloves. Make a rich paste, and roll out as for pies, spread the fruit on one half of it about half an inch thick, then fold the crust over, making the pie in the shape of a half moon, pinch the edges together with the fingers or a fork. Have ready a skillet of hot lard, place two pies in and fry to a rich brown, then remove these, and put others in. A. B.
APPLE DUMPLINGS IN BATTER.
Peel and core nice cooking apples, place in a baking-dish, and pour over them a batter made as follows : Take one pint of sweet milk, two eggs beaten separately, two tea-spoonfuls of baking-powder, two table-spoonfuls of melted butter, two tea-cupfuls of sifted flour, or enough to make the batter the proper consistency. Stir the baking-powder well into the flour, beat the yelks lightly, add the milk, then the butter and flour, and lastly the whites whipped to a stiff froth. Pour the batter over the apples, and place in the stove to bake, with a pan turned over the dish to prevent the dumplings from browning too fast. Bake about one hour.
Mrs. Chari.es E. Tabb.
The New Kentucky Home Cook Book.
BOILED ROLLS.
Make a dough as for baking-powder biscuit, roll thin and spread on the fruit, and roll as for a jelly-cake roll. Place in a cloth or bag, and put into a kettle of boiling water. This roll may be made of dried peaches or apples, which have been prepared as follows : Put the fruit on with water enough to cover them, cook until perfectly soft, mash fine, and sweeten to taste. Season with cloves and cinnamon. Blackberries, cherries, raisins, and figs make nice rolls, and may be baked instead of boiled. Serve with rich sauce.
BAKED APPLE DUMPLINGS.
Make a crust as for baking-powder biscuit, peel and core the apples, cut the dough into square pieces, and put one apple for each dumpling. Put them into a dripping-pan, place in the oven for five minutes, then make a sirup with water and sugar— one cupful of sugar to a pint of water — • and pour into a dripping-pan. Baste with the sirup as you would a turkey while they are cooking. When done, eat with sweetened cream or rich sauce. These dumplings may be boiled.
FRUIT DUMPLINGS.
Records on this page
Turn-oversApple Dumplings in BatterBoiled RollsBaked Apple DumplingsFruit Dumplings