Baked Apple Dumplings.
The apples pared, cored and quartered. Prepare paste as directed for Baked Apple Pudding above.
When the paste is rolled, cut it into squares, and in the centre of each square place the four parts of an apple; add to each apple a piece of butter the size of a chestnut and a small sprinkle of sugar and ground cinnamon.
Envelop the apple in the paste, pressing the cut edges together. Place the dumplings thus prepared into a well-greased baking-pan, cut edges downwards.
Bake a half to three-fourths of an hour in a moderate oven. When a fork will penetrate the dumplings they are cooked. Apples dried by the Alden process may be used.
HINTS.
Cooking in Iron Pots.—Let nothing stand in an iron pot after it is cooked, or it will become discolored and have an unpleasant taste.