Durapling Drops. — Take one poimd and
a half uf the best flour, make a hole in the
middle, into which put a quarter of an o)unce of
fresh German yeast, with a quarter of a pint of
warm water or milk, mix it into a thin batter,
scatter a little flour lightly over the top, and
leave it by the side of the fire to rise. When
wellrisen make it into a dough, with a little
more warm milk, to which add two well-beaten
eggs and a little salt✪ Durapling Drops. Let it rise for an hour,
form it into light balls, and drop them one by
one into fast-boiling water. When done, drain
them an instant, but send to table quickly with
gravy, or sugar and butter, or with melted
butter, sweetened and flavoured with lemon-
juice.. Time, twenty minutes to boil. Probable
cost, about 8d.
Dumplings, Half-hour.— Shred very
finely half a pound of beef suet, and prepare
the same weight of bread-crumbs, with the
addition of one table-spoonful of flour, three
ounces of currants, two ounces of sugar, a little
lemon-peel and grated nutmeg, with three weU-
beaten eggs✪ Dumplings, Half-hour to moisten. Roll the dough into
balls, tie them separately in small cloths, and
boil verj' quickly. Serve with melted butter,
sweetened, poured over them. Time, haK an
hour to boil. Probable cost. Is. Sufiicient for
eight or ten dumplings.
Dumplings, Plain.— Take one pound of
light dough, made as for bread, and roll it into
small round balls, as large as an egg✪ Dumplings, Plain. Drop
them into a saucepan of fast-boUing water,
first flattening them with the hand. Care should
be taken to keep the water boHing, and to serve
quickly when done, or they will be heavj-. If
the dough be mixed with milk, instead of water,
the dumplings will be more delicate. They
may be sent to table as an accompaniment to
meat, or eaten with a sweet sauce. Time,
twenty minutes to boil. Probable cost, 2d. per
pound. Sufiicient for twelve dumplings.
Dumplings, Steamed.— Get the ordi-
nary dough at the baker'✪ Dumplings, Steameds, and instead of boiling,
steam over a saucepan of boiling water. The
dumplings will take longer to steam than to boil,
but they will present a better appearance, being
smooth and dry on the outside, than boiled
ones. There is besides the saving of an extra
saucepan, for any article of food requiring fast
boiling may be cooked imderneath the steamed
dumplings. Care must be taken that the water
4oe8 not atop boiling untU they are done, and
that they are served quickly. Meat gravy, or
melted butter as a sauce. Time, half an hour
to steam.
Dutch Apple Pie. — Pare, core, and
slice three pounds of apples, and wash and drj--
half a pound of currants ; lay part of the apples
in a dish, and' strew the currants, some sugar,
and the grated rind of a lemon over. Take off
the white part of the lemon, cut the pulp into
thin slices, and spread them on the currants,
add sugar and plenty of candied orange and
citron-peel sliced, and fill up with the remainder
of the apples. Cover with a light paste✪ Dutch Apple Pie and
bake in a rather quick oven for an hour or
more. Probable cost, Is. 6d. Sufiicient for
seven or eight persons.
Page 477 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dumpling Drops. — Take one poimd and a half uf the best flour, make a hole in the middle, into which put a quarter of an ounce of fresh German yeast, with a quarter of a pint of warm water or milk, mix it into a thin batter, scatter a little flour lightly over the top, and leave it by the side of the fire to rise. When wellrisen make it into a dough, with a little more warm milk, to which add two well-beaten eggs and a little salt. Let it rise for an hour, form it into light balls, and drop them one by one into fast-boiling water. When done, drain them an instant, but send to table quickly with gravy, or sugar and butter, or with melted butter, sweetened and flavoured with lemon-juice.. Time, twenty minutes to boil. Probable cost, about 8d.
Dumplings, Half-hour.— Shred very finely half a pound of beef suet, and prepare the same weight of bread-crumbs, with the addition of one table-spoonful of flour, three ounces of currants, two ounces of sugar, a little lemon-peel and grated nutmeg, with three well-beaten eggs to moisten. Roll the dough into balls, tie them separately in small cloths, and boil very quickly. Serve with melted butter, sweetened, poured over them. Time, half an hour to boil. Probable cost. Is. Sufficient for eight or ten dumplings.
Dumplings, Plain.— Take one pound of light dough, made as for bread, and roll it into small round balls, as large as an egg. Drop them into a saucepan of fast-boiling water, first flattening them with the hand. Care should be taken to keep the water boiling, and to serve quickly when done, or they will be heavy. If the dough be mixed with milk, instead of water, the dumplings will be more delicate. They may be sent to table as an accompaniment to meat, or eaten with a sweet sauce. Time, twenty minutes to boil. Probable cost, 2d. per pound. Sufiicient for twelve dumplings.
Dumplings, Steamed.— Get the ordinary dough at the baker's, and instead of boiling, steam over a saucepan of boiling water. The dumplings will take longer to steam than to boil, but they will present a better appearance, being smooth and dry on the outside, than boiled ones. There is besides the saving of an extra saucepan, for any article of food requiring fast boiling may be cooked imderneath the steamed dumplings. Care must be taken that the water does not atop boiling untU they are done, and
that they are served quickly. Meat gravy, or melted butter as a sauce. Time, half an hour to steam.
Dutch Apple Pie. — Pare, core, and slice three pounds of apples, and wash and dry half a pound of currants ; lay part of the apples in a dish, and' strew the currants, some sugar, and the grated rind of a lemon over. Take off the white part of the lemon, cut the pulp into thin slices, and spread them on the currants, add sugar and plenty of candied orange and citron-peel sliced, and fill up with the remainder of the apples. Cover with a light paste and bake in a rather quick oven for an hour or more. Probable cost, Is. 6d. Sufficient for seven or eight persons.
Records on this page
Durapling DropsDumplings, Half-hourDumplings, PlainDumplings, SteamedDutch Apple Pie