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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

DUMPLINGS & FRITTERS

APPLE DUMPLINGS #4

Make a dough same as for biscuit, only a little shorter; roll out the dough and cut in pieces large enough to hold 1 pared and cored tart apple; wrap the apple in these pieces and fasten the edges securely, bake 1 hour or boil 3/4 of an hour. If baked, place in the oven and after baking 5 or 10 minutes make a syrup of l pint of water and 1 teacupful of sugar; pour this over them and baste while baking. Serve with sugar and cream.

Sister Katie Moore Strickler, lvester, Iowa.