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Classic
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page 196
and the pudding will not become water-soaked. When the pudding is done, give
whatever it is boiled in, a quick plunge into cold water, and turn out at once,
serving immediately. As a general rule, boiled puddings require double the time
required for baked. Steaming is safer than either boiling or baking, as the
pudding is sure to be light and wholesome.
In making sauces, do not boil after the butter is added. In place of wine or
brandy, flavor with juice of the grape, or any other fruit prepared for this
purpose in its season by boiling and bottling and sealing while hot. Pudding
cloths, however coarse, should never be washed with soap, but in clear, clean
water, dried as quickly as possible, and kept dry and out of dust in a drawer or
cupboard free from smell.
Dates are an excellent substitute for sugar in Graham or any other pudding.
APPLE ROLEY POLEY.
Peel, quarter and core sour apples, make rich soda-biscuit dough, (or
raised-biscuit dough may be used if rolled thinner), roll to half an inch thick,
slice the quarters, and lay on the prepared paste or crust, roll up, tuck ends
in, prick deeply with a fork, lay in a steamer and place over a kettle of
boiling water, cook an hour and three-quarters.
Or, wrap in a cloth, tie up the ends and baste up sides, put in kettle of
boiling water, and boil an hour and a half or more, keeping the water boiling
constantly. Cut across, and eat with sweetened cream or butter and sugar.
Cherries, dried fruit, any kind of berries, jelly, or apple-butter (with the two
last raisins may be added), can be used.--Mrs. T. B. J.
BOILED APPLE DUMPLINGS.
Add to two cups sour milk one tea-spoon soda, and one of salt, half cup lard,
flour enough to make dough a little stiffer than for biscuit; peel, halve and
core apples, put two halves with a little sugar in the cavity in each dumpling
(it is nice to tie a cloth around each one), put into kettle of boiling water
slightly salted, boil half an hour, taking care that the water covers the
dumplings. They are also very nice steamed.
To bake, make in same way, using a soft dough, place in a shallow pan, bake in a
hot oven, and serve with cream and sugar. Fresh or canned peaches may be made in
the same way.--Mrs. G. E. Kinney.
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