Show w New v Way Vay to Make Apple D Dumplings ump II Iuds II I Served With Hard Sauce lace or Cre Cream Sugar t By J HIll Editor ol the Boston Cooking School Magazine Here n rc is b a new vay to make apr that will surely pl housewife for Cor it i is z not le necessary to have whole and th the e apples juice cannot t f run out and aud burn as us with apple duth dump lings where the apple is s placed in n t the center and the thc dough turned tl up around it Th The biscuit part forms a B CT crispy tp shell thell th thit t holds holt the apples and aud juice ll 2 3 81 m IJ of J. 1 t v h X t l' Y l e 1 ef r fP 1 It EC C App One and Oi one half Jl If cut s sifted four flour H K J JAc kas sail 3 S level fcC tea s tas 1 it K Ac C Daki Baking Dak Powder cir tI up ing about J cu cup cu m milk l a apples l Fill Pill th cups of a b buttered muffin PIli with mth pared and sliced apples apple 4 with salt nu and turn tarn two to or three e table tab of water into each cup Sift together three times the flour salt lt tsA baking powder w work in the and mix flUX to a l soft dough with the Drop the dough from a spoon wits with th tha apples in soo tenor Let bake about twenty J utes nt s. s Invert crt the th pan pin on oti a large serving dish Put a hard sauce s. above l JI th the apple in each dumpling and finish r v a grating of nutmeg This is only one of the a reC recipes pos In iD th the K C Cook t Book which bIch may my be r ned tt by o the colored certificate packed In fa every 25 25 tut can COD of K C Powder to the t Co B Be sure to I t the enta f mailer maner coos cau do iio contain coo Cooks Cook's Book I I f |