Baked Apple Dumplings


Ingredients, one pound of flour, four ounces of chopped suet, half a

pint of water, a pinch of salt, eight or ten large apples peeled. With

the above ingredients prepare some suet paste, as directed in No. 97;

divide the paste into about eight equal parts, first make these into

balls with the hand, and then roll them out with a rolling-pin to the

size of a large saucer, envelop an apple in each flat of paste, and,

wetting the edges with water, gather them round in a purse-like form,

and twist the ends tightly together to fasten them securely. The

dumplings, thus formed, must be placed on the twisted end, at equal

distances of three inches apart from each other, upon a tin baking-dish,

and baked in the oven for about three-quarters of an hour.



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