Old Fashioned Apple Turnovers
|Fat||2 Cup (32 tbs) (For deep frying)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sour milk||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Tablespoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Applesauce||2 Cup (32 tbs), sweetened|
|Confectioners sugar||1 Tablespoon|
Beat egg; stir in sugar, then sour milk and cream.
Sift 2 cups flour with soda, cream of tartar, salt, and spices and stir into first mixture.
Add more flour, enough to make a soft dough that can be rolled without sticking.
Turn out on floured board; divide into quarters, and roll 1 quarter at a time to about 1/4-inch thickness.
Cut into rounds 4 1/2 inches in diameter and place a mound of applesauce on half of each round.
Fold over other half of dough and press edges together with fork.
Prick top with fork.
Fry in deep fat (350°F.on a frying thermometer) until nicely browned on both sides.
Drain on unglazed paper.
Dust with sifted confectioners' sugar and serve warm.