The Ideal cook book

Butter a pudding mould, line with the paste, pare, core and cut the apples into small pieces. Fill the basin and add the sugar, finely minced lemon peel and juice. Cover with the crust, press the edges firmly, cover with a floured cloth. Tie securely and pkinge into boiling water. Allow to boil two hours. Remove from basin and send to table quickly. 589. Apple Dumpling (Boiled)—Ingredients—Apples, quince or orange marmalade, or sugar, some cold paste. Peel the apples, remove the core with an apple scraper, and fill the hole with the marmalade or sugar; then take a small piece of the cold, paste and place the apple in it, then take another piece of the same shape and place on the top, join the paste as neatly as possible. Tie in a cloth and boil threequarters of an hour. Pour melted butter over them and serve. 590. Currant Dumpling—Ingredients—1 Ib, cf flour, 5 oz. of beef suet, 7 oz. of currants, I glass of water. Mince the suet finely, mix with the flour and currants, which of course have been washed, picked and dried ; mix with the above proportion of water or milk, divide into dumplings about the size of an orange ; tie in cloths, plunge into boiling water, and boil from an hour to an hour and a quarter. Serve with butter and white sugar. 591. Norfolk Dumplings—Ingredients—1 lb. of dough. Divide one pound of dough into six equal parts; mould these into dumplings, drop them into a pan of fast boiling water, and boil quickly for about a quarter of an hour. Send to table with melted butter well sweetened. 3 (Voce—These dumplings should never be cut, but torn apart with two forks. | 592. Lemon Dumplings—10 oz. of fine bread crumbs, 1 larga tablespoonful of flour, 14 Ib. finely chopped beef suet, the grated rinds of 2 small lemons, 4 oz. of powdered sugar, 3 large eggs beaten and strained, and last of all the juice of the 2 lemons also strained, 176 THe Dominion Coox Book. Mix the ingredients well, divide into four dumplings, te them in well floured cloths, and let them boil an hour. 593. Apple Slump-—lIngredients—Apples, lemon, sugar, suet, flour, salt, baking powder. Peel and cut in slices the apples, put them in a saucepan with lemon rind, a cupful of sugar and glass of water. Allow to stew halfan hour. Take out lemon rind. Then makea cover for the saucepan of one large cupful of suet finely minced, three large cupfuls of sifted flour, two teaspoonfuls of baking powder, and a pinch of salt. Moisten stiff with cold water, roll out the size you need to cover the apples. Place the paste upon them and steam one and a half hours, keeping closely — covered all the time. Serve from the saucepan on to the plates. 594. Apple Pudding (Baked)—Ingredients—io apples, 4 oz. of brown sugar, 3 oz. of butter, 4 eggs, 214 breakfast cupfuls of breadcrumbs. Pare and cut into quarters the apples, removing the cores. . Boil them toa pulp. Well whisk the eggs and put them and the butter intothe apple pulp. Stir the mixture for five minutes. Grease a pie dish and place a sprinkling of bread-crumbs, then of apple, and proceed in this manner until all are used. Bake for three-quarters of an hour. N.B.—Care must be taken that the top layer is of bread-crumbs. 595. Bakewell Pudding—Ingredients—Puff-paste, jam, few strips of candied lemon peel, yolks of 4 eggs, whites of 2, %4 lb. of clarified butter, 1% Ib. of pounded sugar, 2 oz. of almonds. Line a shallow dish with the puff paste, spread over it arty kind of jam and the candied lemon peel. Fill the dish with the rest of the ingredients, beating the yolks of the eggs, and blanching and pounding the almonds. Mix well and pour over the jam. Bake in a moderate oven. 596. Batter Pudding—Ingredients—1 ½ cupfuls of flour, 1 teaspoonful baking powder, 4 teaspoonful salt, 1 taLlespoonful butter, 2 eggs, I pt. of milk.