Baked Apple Dumplings Recipe

Sift a pint of flour with a teaspoonful of baking powder and half a

teaspoonful of salt. Put a quarter of a pint of butter into it and chop

it fine with a knife; mix it well--do not use the hands; then add milk

enough to moisten it, about a quarter of a pint. Dust a pastry board

with flour, take the dough from the bowl, roll lightly into a sheet

about an eighth of an inch thick, cut into squares large enough to hold

an apple. Pare and core medium sized cooking apples, fill with sugar

and a little cinnamon, put in the middle of the square and draw the

corners up over the apples, moistening them with a little white of egg

or water to make them stick. Brush over the dumplings with beaten egg

and bake in a good oven. The time will depend upon the apples--about

half an hour. Serve with cream.

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