h apple; or they may be served
without sauce and dusted with sugar. Baked apple dumplings may be
made of pie crust the same way.

781. +Baked Apple Dumplings, No. 2.+-- 2 cups sifted flour, 1/4 pound
lard, 3 ounces butter, 1/2 teaspoonful salt, the yolk of 1 egg and 1/2
cup ice water; put the flour and 1/2 the lard and salt into a bowl and
chop the lard fine with a knife; beat the yolk and ice water till it
foams, add to the flour and mix it with the knife into a smooth,
stiff paste; roll it out on a board into a square, put the remaining
lard and butter in the center, inclose it with the paste and set for
1/2 hour on ice or in a cool place; then roll it out 3 times as long
as wide, fold together so that 3 layers lay over one another and let
it rest for 15 minutes; roll and fold it twice more; then roll it
out to 1/8 of an inch in thickness, cut into square pieces and set in
the center of each square a peeled and cored tart apple; bring the 4
corners of square together on top, brush the dumplings over with
beaten eggs and bake till a light brown and done; serve with hard
and wine or lemon sauce. These quantities will make 5 dumplings.

782. +Baked Apple Dumplings, No. 3.+-- 1 pint flour, 1/2 teaspoonful
salt, 1/2 cup cold water and 3/4 cup lard; mix flour, salt and water to
a paste and work it for a little while on a board; roll it out into
a square piece 1 inch in thickness; also shape the lard into a
square piece, but smaller than the paste; fold the paste over the
lard and set it for a little while in a cool place; then roll it out
1/2 inch in thickness and fold together so that it is 3 double; roll
and fold it twice more; then roll it out 1/8 of an inch in thickness,
cut into squares and finish the same as in foregoing recipe.

783. +Baked Apple Dumplings+ (with Baking Powder).--2 cups flour, 1
teaspoonful baking powder, 1/2 cup water or milk, 1/2 cup butter or lard
and 1/4 teaspoonful salt; sift flour, salt and baking powder into a
bowl, put in the butter and chop it fine; then mix the whole into a
soft dough; roll it out 1/8 of an inch in thickness and cut it into
squares; put a tart apple, pared and cored, onto each square and put
into each apple a small piece of butter and a little sugar; bring
the 4 corners of paste together on top of the apple, fasten them
with a little white of egg, put in a long, shallow pan and set in a
medium hot oven to bake till done; serve with hard or wine sauce; if
the oven is too