Evening Republican, Volume 19, Number 50, Rensselaer, Jasper County, 1 March 1915 — Apple Grunt. [ARTICLE]

Apple Grunt.

This is an old Dutch recipe: Six good-sized apples peeled and sliced, one cupful of molasses, one cupful of sugar, a little salt and cinnamon. Make a dough of one scant pint of flour, one teaspoonful of soda, one teaspoonful cream tartar, one-half teaspoonful salt. Rub one-half teaspoonful of shortening into flour and mix with buttermilk or sour milk to make It right to rolL Put one-half of the apples in a deep agate pan or kettle, season with one-half cupful molasses, one-half cupful sugar, salt and cinnamon. Divide the dough into two parts and roll one-half to size to cover apples. Put in another layer of apples with remainder of molasses, sugar, salt and cinnamon. Cover with other half of dough, with slits cut in top. Put in one cupful of hot water, cover closely and cook on top of stove from thirty to forty-five minutes, taking care not to scorch.