To-day’s Recipe

Sun (Auckland), Volume II, Issue 401, 9 July 1928, Page 5

To-day’s Recipe

I APPLE DUMPLNGS S APPLE dumplings, nicely [9 £ made, are a welcome addi~ [9 m t%on to any menu. Choose 3 a PPks as much the same size as Qj [0 using a rather soft (0 vari *ty of cookers. Required: Six 3 ru a PPi (!s , %lb of flour, 6oz of lard rO |0 butter mixed, one teaspoonful rQ pj ■ caster sugar, squeeze of lemon p] jj Jutce, cold water, 1 loz of moist p] g **oar, loj of butter, pinch of salt. p] 3 h ttl€ fl our an( * salt into a }£ "3 :i ’ tn t^ie * ar£ * an & butter, 1(1 Q ~ tf ! e casier sugar and make a J-n IK * n the centre. Put in the £n K * mol * juice and enough cold water Cn 0} 0 the flour to a smooth, not K S - Oo m °iet, paste. Roll out on o K m flouted board, and cut out six [9 jjj founds about six inches in diame- [9 fr ‘ Peel and core the apples, and [“ - place one in the centre of each N found of pastry. Mix the moist K| { V j /rr * Gutter and grated rind of m a 'f a lemon together on a plate, n 3 a .. fill up the holes in the apples rQ this mixture. Draw up the p) Qe* of the pastry so that they 9] at the top of the apple, and tv 0 ?? dumplings nicely with K jQ , * hands. Place them on a greased [n y. oaf ing tin with the join down - [n Kf 0 brush them over with [jj K * cfen e 99 or with water, and K f ( dge with caster sugar, and [}j K *>a-ce in a moderate oven 20 to 30 g m dilutes. Serve hot or cold. Kj