Apple Dumplings

This is from the 1947 Mirro Cook Book, from Manitowac, WI. That is a beautiful town that I had the pleasure of visiting when I had a teen training there years ago. Right on the lake, it is filled with lovely parks, the restaurant where the hot fudge sundae was invented and tons of antique malls. What more could you want?

I found this Apple Dumpling recipe in here, next to the Liver Dumplings...

Apple Dumplings
Baking Powder Biscuit dough (Use a favorite recipe or just get premade biscuit dough in the tube...)
6 medium tart apples
6 tablespoons sugar
Cinnamon or Nutmeg
6 teaspoons butter
1 egg white, slightly beaten
Roll biscuit dough 1/4 inch thick and cut into 4 inch squares. Slice apples in center of each square of dough.  (?? Why not slice first?) Add 1 tablespoon sugar, a sprinkling of nutmeg and 1/2 teaspoon butter to each dumpling. Brush inside edges of dough with egg white and fold dough up over apples; press edges firmly together. Place dumplings with folded side down in a buttered MIRRO Aluminum pan (of course).  Prick with a fork.  Bake 25 - 30 minutes at 350F.  Cool slightly.  Serve with cream or lemon sauce.