Evening Republican, Volume 19, Number 20, Rensselaer, Jasper County, 23 January 1915 — APPLE DESSERTS OF MERIT [ARTICLE]

APPLE DESSERTS OF MERIT

Delicious Confections From Fins Fruit That la a Favorite With Old and Young. Apple Dumpling Pie. —Fill deep pie pan heaping full of good tart apples, f pared and quartered, put in a little water, cover closely, set on range to cook while making crust. Make a crust of one rounded cup flour, two teaspoonfuls baking powder, one dessertspoonful lard, salt, one-half cupful water. Mix lightly with a spoon, roll about one-half inch thick, cutting places for steam to escape. Cover apples with it, pressing dough down around the edges of the tin. Bake in a rather quick oven. Serve with the following: Dressing for Pls.—One cupful sugar, one tablespoonful butter; add a little cream; season with nutmeg. Stir to a cream. To serve, cut in pieces as pie, turning crust bottom side up. Take apples out with a spoon, cover crust with apples, then cover apples with dressing. Delicious Way to Bake Apples.— Peel and core apples and put in baking dish, filling each apple’with sugar. Cover with hot water and stew gently, laying a few pieces of stick cinnamon and lemon peel on the top. When about half done sprinkle with a heaping tablespoonful of gelatin and place in oven until done. Serve cold with cream. Old-Time Apple Pie.—Slice tart apples, lay them on a lower crust, cover them with maple sirup and very thin slices of salt pork; add a shake of red pepper. Cover with perforated upper crust and bake until apples are soft and sirupy. The pork melts and disappears.