Butterscotch Apple Dumplings

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons granulated sugar
1/4 cup shortening
1/2 cup milk
2 medium apples, pared, cored and halved
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup brown sugar
5 tablespoons margarine
Dash of salt
1 cup boiling water

Combine flour with baking powder, salt and 1 1/2 tablespoons sugar. Cut in shortening with pastry blender until mixture resembles coarse meal. Add milk, mixing until soft dough is formed. Knead dough on lightly floured board 1 minute.

Heat oven to 375 degrees F. Grease a 9-inch square pan.

Divide dough in half. Roll each half to 1/8 inch thickness and cut into two 5 x 5-inches. Place apple half on each square. Sprinkle each with 1 tablespoon of combined sugar, cinnamon and nutmeg. Moisten edges of dough and bring corners up over apples, pressing edges together. Place in pan with joined edges on top.

Mix together brown sugar, margarine and salt; add water, stir and bring to a boil. Pour over dumplings in pan. Bake 45 to 50 minutes or until apples are tender. Serve warm.