Title: Apples and Buttons (Schnitz Un Knepp)
Categories: Penn Ham
Yield: 1 Servings
| 3 | lb | Ham |
| 2 | tb | Brown sugar |
| | | Milk |
| 1/4 | ts | Pepper |
| 3 | tb | Butter, melted |
| 1 | qt | Apple, dried |
| 2 | c | Flour |
| 4 | ts | Baking powder |
| 1 | | Egg, well beaten |
| 1 | ts | Salt |
*** My notes: I think the recipes in this cookbook all assume using a
whole, uncooked ham. I would omit the step of boiling ham for 3 hours if
using a cooked ham. Pick over and wash dried apples. Cover with water and
let soak over night or for a number of hours. In the morning, cover ham
with cold water and let boil for 3 hours. Add the apples and water in which
they have been soaked and continue to boil for another hour. Add brown
sugar. Make dumplings by sifting together the flour, salt, pepper and
baking powder. Stir in the beaten egg, milk (enough to make fairly moist,
stiff batter), and melted butter. Drop the batter by spoonfuls into the hot
liquid with the ham and apples. Cover kettle tight and cook dumplings for
15 minutes. Serve piping hot on large platter. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.