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American cookbook, October 1933
Page 27
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27 Serves 10 or 12 Apple Dumplings 4 cups flour 3 level teasp. baking powder 1 teaspoon salt 1 " sugar 1/3 cup lard 1 egg well beaten 3/4 cup milk (add milk to egg) Pour liquid ingredients over dry ingredients . Work in with fork. Roll out as you would a pastry. Knead a little bit. Lightly cut in 4" squares. Apples--peeled and quartered. Pull up pastry and pinch to-gether. Pour 1 pint
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27 Serves 10 or 12 Apple Dumplings 4 cups flour 3 level teasp. baking powder 1 teaspoon salt 1 " sugar 1/3 cup lard 1 egg well beaten 3/4 cup milk (add milk to egg) Pour liquid ingredients over dry ingredients . Work in with fork. Roll out as you would a pastry. Knead a little bit. Lightly cut in 4" squares. Apples--peeled and quartered. Pull up pastry and pinch to-gether. Pour 1 pint
Szathmary Culinary Manuscripts and Cookbooks
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