Original White House Cookbook

When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper until thoroughly cooked ; this prevents them from getting burnt. TO CLEAN CURRANTS. Put them in a sieve or colander and sprinkle them thickly with flour ; rub them well until they are separated, and the flour, grit and fine stems have passed through the strainer. Place the strainer and currants in a pan of water and wash thoroughly ; then lift the strainer and currants together, and change the water until it is clear. Dry the currants between clean towels. It hardens them to dry in an oven. TO CHOP SUET. Break or cut in small pieces, sprinkle with sifted flour, and chop in a cold place to keep it from becoming sticky and soft. TO STONE RAISINS. Put them in a dish and pour boiling water over them ; cover and let them remain in it ten minutes ; it will soften so that by rubbing each raisin between the thumb and finger, the seeds will come out clean ; then they are ready for cutting or chopping if required. APPLE DUMPLINGS. Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening. Take a piece of dough out on the molding-board, roll out almost as thin as pie crust ; then cut into square pieces large enough to cover an apple. Put into the middle of each piece two apple halves that have been pared and cored ; sprinkle on a spoonful of sugar and a pinch of ground cinnamon, turn the ends of the dough over the apple and lap them tight. Lay the dumplings in a dripping-pan well buttered, the smooth side upward. When the pans are filled, put a small piece of butter on top of each, sprinkle over a large handful of sugar, turn in a cupful of boiling water, then place in a moderate oven for three-quarters of an hour. Baste with the liquor once while baking. Serve with pudding-sauce or cream and sugar. BOILED APPLE DUMPLINGS. The same recipe as the above, with the exception that they are put into a small coarse cloth well fioured after being dipped in hot water. Each cloth to be tied securely, but leaving room enough for the dumpling to swell. Put them in a pot of boiling water and boil three-quarters of an hour. Serve with sweet sauce. Peaches and other fruits used in the same manner. BOILED BICE DUMPLINGS, CUSTABD SAUCE. Boil half a pound of rice ; drain and mash it moderately fine. Add to it two ounces of butter, three ounces of sugar, half a saltspoonful of mixed ground spice, salt and the yolks of two eggs. Moisten a trifle with a tablespoonful or two of cream. With floured hands shape the mixture into balls, and tie them in floured pudding cloths. Steam or boil forty minutes and send to table with a custard sauce made as follows: — Mix together four ounces of sugar and two ounces of butter (slightly warmed). Beat together the yolks of two eggs and a gill of cream ; mix and pour the sauce in a double saucepan ; set this in a pan of hot water and whisk thoroughly three minutes. Set the saucepan in cold water and whisk until the sauce is cooled. SUET DUMPLINGS. No. 1.