Handbook of practical cookery

Pare the apples now very thinly, and take from them their cores, leaving the form of the apple unbroken. Roll the dough into balls, and taking an apple, work it into the centre of a ball of the dough ; and just before closing the ball so formed at the top, put into the place of the apple core a portion of the sugar. When the apples are all prepared in this way with the dough and sugar, place them into a baking-tin, and the baking-tin into a quick oven for half an hour. At the end of half an hour test the dumplings with a skewer, and if the apples be not soft to the centre they must remain in the oven until the skewer proves them entirely done. When done take them from the oven, brush each over with a little milk, sprinkle them with a little sugar, and return all to the oven for one minute, and serve them with a hard sauce, directions for making which will be found on page 180. Swiss Rissoles.— One half pound of pears, one quarter pound of raisins, two ounces of sugar, eight ounces of flour, four ounces of butter, one egg, one half gill of cold water, one half of a lemon. First pare and core the pears, cut them into small pieces, squeeze into a sauce-pan the juice of the lemon, add to it half of the cold water and an ounce and a half of the sugar, and placing the sauce-pan over the fire, let its contents come to the boiling-point ; when boiling, throw into it the pears, also the raisins, and let them cook therein very slowly for half an hour. When done, turn the mixture out upon a plate. When quite cool, make up a crust by mixing upon a board the flour and butter; make a hole in the centre of this, into which drop the yolk of the egg, pour over the remaining cold water, and knead all lightly together. Roll this out to about an inch in thickness, and cut it into pieces about four inches square. Beat the white of the egg lightly, and brush the edges of the crust with it ; put into each of these squares an equal quantity of the cold mixture from the plate, fold the edges together, brush over each a little of the white of egg, sprinkle over each a little of the sugar, and placing the rissoles upon a slightly-floured bakingtin, bake them in a moderate oven for half an hour. Serve in a folded napkin. Peach Sago. — One quart of peaches, one half pound of sago, three ounces of sugar, one pint of cold water. Put the sago into a pudding-dish, cover it with the cold water, and allow it to soak therein for two hours ; and when the sago is sufficiently soaked, skin and stone the peaches, place them regularly upright in the sago, sprinkle over alj the sugar, and placing the pudding-dish into a moderate oven, let the pudding bake for one hour. Serve hot. Com Starch Pudding. — Four table-spoonfuls of cornstarch, one quart of milk, two ounces of sugar, one saltspoonful of salt, two bay-leaves, two eggs. Put the milk into a sauce-pan over the fire, and while it is heating moisten the corn-starch with a little cold milk, and beat it smooth. Just before the milk reaches the boiling-point, crush the bay-leaves in the hands, that the flavour may be more readily drawn out, and throw them into the milk, after which stir in the corn-starch ; stir all constantly PANCAKES. 157