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Dumplings for Stews

2 cups sifted Gold Medal flour 1/2 teaspoon salt 3 teaspoons baking powder 1 cup milk Mix and sift the dry ingredients; mix with the milk and drop by spoonfuls into the boiling stew. Cover tight, cook for ten minutes. These may be dropped on a buttered plate and cooked in a steamer over fast boiling water. Apple Dumplings, No. 1 1/2 the rule for Shortcake No. 1 5 or 6 tart apples 1/2 cup water Pare, core and quarter the apples; place in a two quart granite pan with the water and let cook slowly while preparing the crust. Roll the crust out to exactly fit the pan, cut several gashes to let out the steam, lay it over the hot apples; cover with a deep pie plate, cook on top of the stove for half an hour; set the pan on a trivet, if necessary, to keep the apples from burning, then lift the cover and brown the crust in a hot oven. Invert on a large plate and serve with brown sugar sauce or hard sauce. This is excellent also steamed for forty minutes.

Apple Dumplings, No. 2 The rule for Shortcake No. 2 3 large apples 4 tablespoons sugar 1 tablespoon butter Roll the dough into a sheet and cut in five inch squares. Core and halve the apples. Fold each piece of apple in a square of paste, bringing the corners to the core. Turn dumplings upside down in a well buttered dripping pan. Dot with bits of butter, sprinkle with sugar. Set the pan in a quick oven and after ten minutes pour on boiling water to half cover. Baste often and bake about thirty minutes in a moderate oven. Serve with cream or the syrup from the pan.