BOILED APPLE DUMPLINGS
SOMETHING TASTY FOR ’DINNER
Peel and core six cooking apples. Springle them with a little lemon juice. Make a suet crust in this way: Sift Boz plain flour, a good pinch salt, and 1| teaspoons baking powder. Add 2 tablespoons fine white breadcrumbs and enough cold water to form a stiff dough. Divide dough into 6 portions and roll out. Place an apple on each piece, fill centres with sugar, a clove, and a dot of butter. Fold dough round apples, then brush over with melted butter. Place the prepared apples in a round, well-greased tin a little apart, cover with greased paper, and steam for li hours. By brushing with butter, the apples can be dished up individually, and is much less trouble than wrapping each separately in a pudding cloth.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19400621.2.87.4
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Wairarapa Times-Age, 21 June 1940, Page 8
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135BOILED APPLE DUMPLINGS Wairarapa Times-Age, 21 June 1940, Page 8
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