Rep Arrpres Maxe Rep CHEEKS

~ BAKED APPLE DUMPLINGS

Cut rich pie crust into 6-in. squares. In the centre
of each place a small apple, pared and cored. Fill the
apples with sugar, cinnamon and a whole clove. Wet
the edges of the pastry with white of egg, fold it over
the apple, pinch and flute to look well; bake about 40
minutes; towards the last brush the top with white of
egg and sprinkle with sugar. Serve with hard sauce.

BOILED APPLE DUMPLINGS

Beat well, without separating, 2 eggs, add a pinch of
salt, 1 pint of milk and 1 cup of flour. To a second cup
of flour, add 2 teaspoons of baking powder, add this to
the batter and as much more flour as is necessary to
make a soft dough. Roll out quickly 1% in. thick, cut
into squares, lay 2 or 3 quarters of pared apples on
each, sprinkle with sugar and pinch the dough around
the apples. Have a number of pudding cloths ready,
wrung out of cold water, and sprinkle well with flour.
Put a dumpling in each, leave a little room for swelling
and tie tightly. Drop into a kettle of rapidly boiling
water and keep the water at a steady boil for an hour.
Serve hot with hard sauce.

Have a saucer in the bottom of kettle to prevent
burning. .

NEW ENGLAND APPLE SAUCE

Pare, core and quarter 12 tart apples of medium size,
put into an earthen jar or deep casserole, add 114 cups
of sugar and 1 cup of water. Cover and bake slowly in
a moderate oven until a deep red, from 2 to 3 hours.

APPLE SAUCE
Cut into eighths: and core unpared King or Baldwin
apples; cook quickly in thin syrup. ‘The skins give it
a pretty pink color.

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