Harper's cook book encyclopædia

Dumplings, Baked Apple. — Fifteen apples, a quart and a half of flour, made into pastry with % lb. of lard and x/z lb. of butter, I Yz lbs. of sugar. Pare and core the apples ; fill the holes with sugar, two cloves, and two very small pieces of mace. Wrap each apple in a covering of the pastry, put them into a baking-dish, sprinkle with sugar ; cut 10 ozs. of butter into small bits and put them into the dish. Then fill it with water to within half an inch of the top. Put in the syrup a teaspoonful of cloves and half as much mace. If the syrup boils away too much, when the dumplings are half done add a little more water, and baste frequently with the syrup to prevent them from burning. Bake two hours and a half. Serve with hard sauce. Dumplings, Rolled Apple. — Peel and chop fine some tart apples ; make a rich crust as for biscuit, roll it half an inch thick, spread it thickly with the apple, sprinkle fine sugar and powdered cinnamon over it; then cut it in strips two inches wide ; roll it up like jelly roll ; put a little lump of butter on each roll after it is put in the tin. A. little juice will drain from the apples ; keep this to put into the sauce. Dumpling, Cranberry. — One quart of flour, and two teaspoonfuls of baking-powder sifted together. Mix into a soft dough with sweet milk. Roll the dough out very thin in oblong shapes, and spread over it one quart of cranberries, picked and washed clean. Add Y/z lb. of sugar, sprinkled over evenly. Fold over and over; then tie in a pudding - cloth and put into a steamer, where let it cook over a steady fire for one hour, with faith, never looking into the pot. Serve with sweet wine sauce or sugar and cream. Dumpling, Gooseberry. — Line a plain round basin with a good suet crust. Pick the tops and stalks from as many gooseberries as will fill Lumplings, Lemon PUDDINGS, ETC Purge it, strew some moist sugar over the top, and cover with the paste. Pinch in the sides securely, to prevent the juice escaping, and tie in a floured .cloth. Plunge the pudding into boiling water, and boil for two or three hours, according to the size of the pudding. Dumplings, Lemon. — Mix 6 ozs. of finely shredded beef suet with lb. of grated bread-crumbs, or, if preferred, 4 ozs. of bread-crumbs and 4 ozs. of flour. Add four table-spoonfuls of moist sugar, the chopped rind and strained juice of a large lemon, a beaten egg, and half a pint of new milk. When thoroughly mixed, divide the mixture into half a dozen parts. Put each part into a small buttered cup, tie it in a cloth, and boil quickly until it is done enough. Serve the dumplings hot. Time to boil, one hour. Dumplings, Strawberry. — One pint of flour, half a teaspoonful of salt, and one teaspoonful of sugar; mix thoroughly into this one table-spoonful of butter, then a heaping teaspoonful of baking-powder; gradually add a well- beaten egg and one cup of milk ; roll out to a half-inch thickness, cut in squares, put a few berries in the centre of each, roll up, and boil or steam about ten minutes. Serve with strawberry sauce.