To-day’s Recipe
APPLE DUMPLINGS
Y WEALTHY, hungry folks, find §-t something very satisfying — about apple dumplings. Required-. 2os flour to each goodsized apple, half as much fat as flour, sugar, one teaspoonful baking powder. Hake your pastiy very firm. Cut into as many pieces as there are apples, and. then shape each piece into a circle. Place the peeled and cored apples stalk-side downwards on the circles of pastry. Fill the centres with sugar, add a clove to each, and neatly close the pastry around the apples. If slightly rolled with the palms of the hands, it is a simple matter to make the dumplings a good shape. If the edges are slightly damped with watei, they will adhere the more easily. Place them sealed side downwards on the baking sheet. Cook in a hot oven for about 30 minutes. When done the pastry should be an attractive light brown, but the apple must be tested as well. Ascertain if it is soft with a warmed skewer inserted near the bottom of the dumpling. When done brush with milk and sprinkde with sugar.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19280428.2.184.6
Bibliographic details
Sun (Auckland), Volume II, Issue 340, 28 April 1928, Page 20
Word Count
183To-day’s Recipe Sun (Auckland), Volume II, Issue 340, 28 April 1928, Page 20
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