Baked Apple Dumplings

Make a rich baking powder biscuit dough; roll it out and cut in squares; pare and core sour apples; fill the center with sugar and a little cinnamon mixed with it, a little piece of butter; wrap each apple in a square of dough, having the points meet on top; dampen them a little with milk and press together; bake for twenty-five minutes, or until the apples are tender, or steam for one hour. Serve with a molasses sauce. A hard or creamy sauce is also good.

Rolled Apple Dumpling

Make a rich biscuit dough. Roll out about half an inch thick. Peel, core and quarter sour apples; place them in the dough, cover with a little sugar, cinnamon, nutmeg and bits of butter; roll the dough over the apples, pressing the ends tight together. Steam for an hour and a quarter. Serve with molasses, hard or creamy sauce. Peaches can be used in the same way. 9