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 1906 COOKBOOKDUMPLINGS & FRITTERS >  Steamed Apple Dumplings >



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



 Make a nice short dough as for baking powder biscuit. Roll out in small round pieces and lay upon each piece 6 slices of apple, or halve the apples, take out the cores and lay a half upon each piece of dough, fill the hollow with sugar; fold over the dough, pinching the edges tightly together to retain the juice. Put them into a steamer, cover tightly and steam for l hour. To be eaten with cream and sugar.

Sister Ada Beeghly, Johnstown, Pa.


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