leaving them to rest in the open oven for twenty minutes, then pour the
following sauce over before serving : put into a saucepan one pint of
water, six ounces of granulated sugar, one bay-leaf, six' cloves, and an
inch-long stick of cinnamon. Place the pan on the hot stove, and let boil
for five minutes ; dilute half an ounce of corn-starch in a bowl with half a
gill of cold water, add it to the sauce, mix well, and let cook for two min-
utes longer, stirring briskly with a spatula. Remove from the fire, and
immediately add half a pint of good claret✪ Baked Apple Dumplings ; stir again, and when ready to
serve, strain the sauce through a sieve over the dumplings. Hard sauce,
as in the following number, may be substituted if desired, or both.
1123. Hard Sauce. — Put in a bowl two ounces of very good fresh
butter with four ounces of powdered sugar, then with a spatula, beat to-
gether sharply for twenty minutes ; add half a saltspoonful of powdered
mace✪ Hard Sauce, beat briskly for five minutes longer, then arrange it tastefully on
a dessert-dish, and place it in the ice-box for two hours before serving.
1124. Baked Apples.— Core with anapple-corer six fine, sound New-
town apples, lay them in a tin pan. Put in a plate two ounces of gran-
ulated sugar with a saltspoonful of cinnamon, mix well, and with this fill
the holes in the apples ; add half a pint of cold water, and place the pan
in a moderate oven to let bake for twenty-five minutes ; remove, and
dress them on a dessert-dish, pouring over the juice remaining in the
pan, and serve either hot or cold.
1125. Boiled Peach Dumplings. — Put in a vessel half a pound of well-
sifted flour, mixed with half an ounce of baking-powder ; make a hollow
in the centre, and pour into it a gill of lukewarm milk, half an ounce of
butter, half a saltspoonful of salt, and break in one whole egg. Mix
these ingredients well for two minutes, then incorporate the flour grad-
ually. Lay the paste on a lightly floured board or table, roll it into a
square a quarter of an inch thick, then with a plain paste-cutter (No. 7)
cut out six pieces, putting in the middle of each piece two ounces of
stewed peaches✪ Boiled Peach Dumplings (No. 1334), fold up the edges all round, so as to enclose
the peaches entirely, then have six small pieces of thick white cloth, eight
inches square, butter and flour them well, then arrange the dumplings in
them ; tie them firmly, leaving an empty space of an inch to allow the
dumplings to swell, and plunge them in a large saucepan, holding a gal-
lon of boiling water, and let them boil for twenty minutes ; remove from
the fire, and lift them out with a fork ; let drain for two minutes, then
cut the strings and remove the cloths. Dress the dumplings on a hot
dessert-dish, pour over a hot wine sauce as for No. 1122, and serve.
1126. Boiled Apricot Dumplings. — Prepare and proceed exactly the
same as for boiled peach dumplings (No. 1125), only substituting twelve
ounces of stewed apricots (No. 1335) for the peaches, and serve with a
rum sauce (No. 1162)✪ Boiled Apricot Dumplings, instead of wine sauce.
1127. Boiled Apple Dumplings. — Prepare and proceed precisely as for
boiled peach dumplings (No. 1125), only using twelve ounces of stewed
apples (No. 1332) for the peaches, and pouring the sauce (No. 1128)✪ Boiled Apple Dumplings over,
instead of the wine sauce.
DESSERTS. 327
The table
1889Page 268 · 6 recipe records on this page
Presented as published in 1889. 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
leaving them to rest in the open oven for twenty minutes, then pour the following sauce over before serving : put into a saucepan one pint of water, six ounces of granulated sugar, one bay-leaf, six' cloves, and an inch-long stick of cinnamon. Place the pan on the hot stove, and let boil for five minutes ; dilute half an ounce of corn-starch in a bowl with half a gill of cold water, add it to the sauce, mix well, and let cook for two minutes longer, stirring briskly with a spatula. Remove from the fire, and immediately add half a pint of good claret ; stir again, and when ready to serve, strain the sauce through a sieve over the dumplings. Hard sauce, as in the following number, may be substituted if desired, or both.
1123. Hard Sauce. — Put in a bowl two ounces of very good fresh butter with four ounces of powdered sugar, then with a spatula, beat together sharply for twenty minutes ; add half a saltspoonful of powdered mace, beat briskly for five minutes longer, then arrange it tastefully on a dessert-dish, and place it in the ice-box for two hours before serving.
1124. Baked Apples.— Core with an apple-corer six fine, sound Newtown apples, lay them in a tin pan. Put in a plate two ounces of granulated sugar with a saltspoonful of cinnamon, mix well, and with this fill the holes in the apples ; add half a pint of cold water, and place the pan in a moderate oven to let bake for twenty-five minutes ; remove, and dress them on a dessert-dish, pouring over the juice remaining in the pan, and serve either hot or cold.
1125. Boiled Peach Dumplings. — Put in a vessel half a pound of wellsifted flour, mixed with half an ounce of baking-powder ; make a hollow in the centre, and pour into it a gill of lukewarm milk, half an ounce of butter, half a saltspoonful of salt, and break in one whole egg. Mix these ingredients well for two minutes, then incorporate the flour gradually. Lay the paste on a lightly floured board or table, roll it into a square a quarter of an inch thick, then with a plain paste-cutter (No. 7) cut out six pieces, putting in the middle of each piece two ounces of stewed peaches (No. 1334), fold up the edges all round, so as to enclose the peaches entirely, then have six small pieces of thick white cloth, eight inches square, butter and flour them well, then arrange the dumplings in them ; tie them firmly, leaving an empty space of an inch to allow the dumplings to swell, and plunge them in a large saucepan, holding a gallon of boiling water, and let them boil for twenty minutes ; remove from the fire, and lift them out with a fork ; let drain for two minutes, then cut the strings and remove the cloths. Dress the dumplings on a hot dessert-dish, pour over a hot wine sauce as for No. 1122, and serve.
1126. Boiled Apricot Dumplings. — Prepare and proceed exactly the same as for boiled peach dumplings (No. 1125), only substituting twelve ounces of stewed apricots (No. 1335) for the peaches, and serve with a rum sauce (No. 1162), instead of wine sauce.
1127. Boiled Apple Dumplings. — Prepare and proceed precisely as for boiled peach dumplings (No. 1125), only using twelve ounces of stewed apples (No. 1332) for the peaches, and pouring the sauce (No. 1128) over, instead of the wine sauce.
Records on this page
Baked Apple DumplingsBaked ApplesHard SauceBoiled Peach DumplingsBoiled Apricot DumplingsBoiled Apple Dumplings