APPLE DUMPLINGS
- rich baking powder
- biscuit dough
- 6 apples, medium size
- ½ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ cup raisins
- 2 tablespoons butter
Prepare biscuit dough, roll ¼ inch thick and cut into squares. Pare and core apples and place one in center of each square. Fill each with a portion of the seasonings, sugar, raisins and dot with butter. Bring corners of the dough to the top of the apples and seal by pricking with a fork. Bake at 375 degrees for 30 minutes. Serve with cream or milk.
PUMPKIN CUSTARD
- 2 cups pumpkin, sieved
- 1 cup soft bread crumbs
- 2 eggs, separated
- 1½ cups milk
- 1 cup sugar
- 3 tblsps. butter, melted
- ¼ tsp. salt
- 1 tsp. orange flavoring
Combine ingredients except egg whites in the order listed and mix well after each addition. Pour into baking dish or custard cups. Bake in a slow oven (325-f) until mixture thickens and browns. Beat the egg whites, adding 2 tablespoons of sugar, until stiff, spread on top of custard and brown lightly.
PEACH DUMPLINGS
- 1 cup sugar
- 1 tablespoon butter
- 1 cup milk or cream
- 2 cups sliced peaches
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups hot water
Make a syrup of the sugar with the butter and 2 cups hot water. Add the peaches. Let this come to a boil. Make dumplings by mixing flour and baking powder and salt into a fairly stiff batter with milk or cream. Drop large spoonfuls of this batter into the boiling syrup and peaches. Cover and cook for 20 minutes. Serve while hot.