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

DUMPLINGS & FRITTERS

APPLE CAKES

Take 10 or 12 sour apples, according to size. Pare, cut out core, and then cut around the apple, in slices 1/2 inch in thickness. Now take 1 quart of flour, 2 teaspoonfuls of baking powder, a pinch of salt, 3 eggs and sweet milk to make this amount into a batter as for pancakes, but not so thin. Then take lard and fry as doughnuts, dipping the apples in the batter, covering them with it. Then fry in hot lard, eating maple syrup with them. Serve hot or cold; best hot.

Sister Sarah A. Crowl, Nappanee, Ind.