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Apples & Buttons (Schnitz Un Knepp)

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      Title: APPLES & BUTTONS (SCHNITZ UN KNEPP)
 Categories: Penndutch, Ham
      Yield: 1 Servings
 
      3 lb Ham
      1 qt Apple, dried
      2 tb Brown sugar
      2 c  Flour
      1 x  Milk
      4 ts Baking powder
    1/4 ts Pepper
      1 ea Egg, well beaten
      3 tb Butter, melted
      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.
 
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