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

DUMPLINGS & FRITTERS

BAKED APPLE DUMPLINGS #1
 
 
Pare, halve, and core 8 medium-sized apples; make enough pie crust for 2 pies, divide into 8 parts, roll out thin, set 1 apple on each crust, fill center full of sugar with a small pinch of cinnamon, roll crust up over each apple, then set dumplings in a dripping pan; fill the pan with water to half cover dumplings, set in oven and bake slowly to avoid burning till apples are soft when pierced with a fork. Serve with sweetened cream.

Sister Sarah Hayes, Rural, Oregon.
 

. DUMPLINGS & FRITTERS . . Apple Cakes . . Apple Dumplings #1 . . Apple Dumplings #2 . . Apple Dumplings #3 . . Apple Dumplings #4 . . Apple Fritters (3 Recipes) . . Baked Apple Dumplings #1 . . Baked Apple Dumplings #2 . . Baked Peach Dumplings . . Banana Fritters . . Boiled Peach Dumplings . . Bread Dumplings #1 . . Bread Dumplings #2 . . Cherry Dumplings . . Drop Dumplings with Fruit . . Dumplings and Snitz . . Frogs . . Hot Water Dumplings . . Irish Dumplings . . Light Drop Dumplings . . Light Dumplings . . Orange Fritters . . Peach Fritters . . Prune Dumplings . . Rice Dumplings . . Steamed Apple Dumplings .

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